Schmidt’s-Style Jumbo Cream Puffs
If you’ve ever walked out of Schmidt’s Sausage Haus clutching a bakery box the size of a helmet, you know this dessert isn’t just a cream puff—it’s a statement. This is Columbus dessert royalty.
These legendary jumbo cream puffs, famously as big as a softball (some say grapefruit), are crisp on the outside, airy inside, and absolutely stuffed with lightly sweetened whipped cream. It’s a guaranteed game-day touchdown.
Why These Puffs Win
This isn’t a dainty French pastry. It’s an Ohio heavyweight. Here is the breakdown:
- The Scale: They are oversized and overachieving. One per person, no exceptions.
- The Ratio: The crisp shell provides the perfect structural counter-balance to the cloud-level amount of cream.
- The Steam: The “offensive line” of this recipe is steam. Trapping it initially helps them rise, but venting it later keeps them crisp.
🛠️ The Equipment Locker
Making choux pastry (the shell) is a workout. You have to beat eggs into a stiff dough until it turns glossy. A stand mixer makes this effortless.
The Official Roster
Choux Pastry (The Puff)
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs (room temp)
- 1 tbsp sugar + ¼ tsp salt
Whipped Cream Filling
- 2½ cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: Chocolate drizzle
The Game Plan (Instructions)
- Kick Off the Dough: Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper.
- Build the Choux Base: In a saucepan, bring water, butter, salt, and sugar to a rolling boil. Reduce heat to low, add flour all at once, and stir aggressively until a smooth dough forms and pulls away from the pan (1–2 minutes).
- Cool & Add Eggs: Transfer dough to a mixing bowl. Let cool 5 minutes. Beat in eggs one at a time, fully incorporating each before adding the next. Dough should be thick, smooth, and glossy.
- Go Jumbo: Scoop 6 massive mounds (about ¾ cup each) onto the baking sheet. Leave plenty of space. Smooth tops lightly with damp fingers.
- Bake for Lift & Crunch: Bake at 425°F for 15 minutes, then reduce oven to 350°F and bake another 20–25 minutes until deeply golden and firm. Do not open the oven early.
- Cool & Fill: Remove and cool completely on a rack. Slice horizontally. Whip the cream, sugar, and vanilla to stiff peaks. Fill with a mountain of cream and dust with sugar.
Pro-Tips & Audibles
Pro-Tip (The Vent)
Release the steam. For true Schmidt’s structure, poke a small hole in the side of each puff immediately after removing them from the oven. This allows the steam to escape, keeping the inside dry and crisp.
The Buckeye Audible (Stability Hack)
Instant Pudding: Add 2 tablespoons of vanilla pudding mix to the whipped cream while beating. It acts as a stabilizer (like cornstarch), giving the cream a “fluffy vibe” but a much longer hang time at a tailgate.
Final Whistle
These aren’t dainty pastries—they’re Ohio bold. Serve them immediately while the shell is crisp and the cream is cold. And yes… everyone will ask for seconds.
Frequently Asked Questions
Why did my puffs collapse?
You likely opened the oven door too early. The steam inside the puff needs to be fully set before cooler air hits it. Trust the process and keep the door closed.
Can I make them ahead of time?
You can bake the shells a day in advance and store them in an airtight container (re-crisp them in the oven for 5 minutes). Do not fill them until you are ready to serve.
Do I need a piping bag?
No. For the authentic “Jumbo” look, use a large ice cream scoop or two spoons to drop rustic mounds of dough. They don’t need to be perfect circles.