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.
Recipe type: Dessert
  • 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
  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.
Recipe by Nutmeg Disrupted at