Cream Puffs

Cream Puffs

These easy to make Cream Puffs are easy to whip up and everyone will think you put in a ton of effort. Simply a pate a choux made with water, butter and flour, baked until crisp, filled and topped they are perfect bit sized or for a full sized dessert.

 

Cream Puffs
 
I finished these cream puffs of three ways. First I melted chocolate in a double boiler and dipped some of the tops of unsplit cream puffs. The second ones where lightly drizzled with leftover chocolate from dipping. The final ones just received a light dusting of confectioners sugar.
Author:
Recipe type: Dessert
Ingredients
  • 1 cup of water
  • ½ cup of butter
  • ¼ teaspoon of salt
  • 1 cup of flour
  • 4 eggs
  • 1½ cups of whipping cream
  • 1 cup of dark chocolate - chopped
Instructions
  1. Bring the water, butter and salt to a boil over high heat.
  2. Add the flour and stir with a wooden spoon until a ball forms.
  3. Add one egg at a time and beat well to incorporate.
  4. Let the dough sit for 5 minutes.
  5. Add each of the remaining eggs one at a time, beating well after each addition.
  6. Using a large spoon drop desired size dollop on to a parchment lined cookie sheet or use a piping bag.
  7. Bake at 400 degrees until golden.
  8. Cool completely before filling.
  9. Whip cream using an electric mixer until thick peaks form.
  10. Using a piping bag fill cream puff.
  11. If you have large cream puff split in half then fill.
  12. Melt chocolate on the top of a double boiler.
  13. Dip the tops of the creampuff in the chocolate or using a spoon drizzle the tops of the cream puff with chocolate.
  14. Refrigerate to set chocolate.
  15. Store in the fridge.

 

Your options are quite vast when it comes to the toppings and fillings for cream puffs. I traditionally use a whipped cream filling, sometimes I will add cocoa to the cream for a touch of chocolate.

Alternately you could top the cream with fresh berries or even a pie filling of your choice when creating a plated dessert with your cream puffs. Custard, mousses as well as any type of pudding could be used as a filling, really your options are endless.

Cream puffs on Nutmeg Disrupted

I use a cake decorating piping bag with a Wilton #10 tip to fill bite sized shells though anything will work. Often if my piping bag is not handy I will grab a Ziplock bag filled with whatever filling I am using and cut the corner off to pipe the filling into the cream puff. To make an opening for the filling in the cream puff use a knife, poking it into the bottom of the shell and giving it a slight twist will make a perfect sized hole.

Fillng cream puffs on Nutmeg Disrupted

I also will use a piping bag to pipe out the pate a choux but using a large spoon works equally well. I always bake them on parchment lined baking sheets.

Raw cream puffs just piped onto baking sheets in the Nutmeg Disrupted kitchen

For bigger cream puff shells, use a serrate knife and split the puffs in half. Some people will remove some of the insides of the puffs for extra filling but I love the texture and leave the insides intact.

Cream Puffs from Nutmeg Disrupted

Leave a Reply

Your email address will not be published.*

Rate this recipe:  

Content Protected Using Blog Protector By: PcDrome.