It has been a while since I made cream puffs, so today seemed like a perfect day to make a batch.

The dough for cream puffs is rather simple, but the preparation technique is interesting, since it requires cooking of some of the dough ingredients, before turning them into the actual dough for baking.

The filling for cream puffs can be as simple as instant pudding of your choice, scoop of ice cream,  freshly whipped cream, or  filling made from scratch, which I will post with this recipe.

This recipe yields 12-15 medium size cream puffs.

Cream Puffs Ingredients:

  • 1 cup water
  • 1/2 cup butter
  • 1/4 tsp. salt
  • 1 cup all-purpose flour, unsifted
  • 1 tsp. vanilla extract
  • 4 eggs

Cream Puffs Directions:

  1. In a medium saucepan, add water, butter, and salt.
  2. Bring to rolling boil.
  3. Add vanilla.
  4. Stir in flour, all at once.
  5. Reduce heat, and continue stirring vigorously, until the mixture no longer sticks to the sides of the pan, and forms a soft ball-like mass.
  6. Remove from heat.
  7. Cool until just warm.  At this stage, the dough resembles cold, thick,  lumpy porridge. Don’t panic, it will improve its texture in the next step.
  8. Beat in eggs, one at a time, until mixture is smooth, as shown below.
  9. Preheat the oven to 425 degrees F.
  10. Grease 2 baking sheets, 13 x 18.
  11. Drop a spoonful of dough onto a greased baking sheet, spreading it about 2 inches apart.
  12. Bake 15-17 minutes, or until browned and quite firm to the touch.  The crust must be rigid to prevent collapse on removal from oven.
  13. Remove from the pan, and cool on a cooling rack.
  14. Slice off the tops of each cream puff (about 1/3 down from the top)
  15. Set aside until ready to fill.

You can use chocolate instant pudding filling, for simplicity and ease.  However, if you wish to make your own filling from scratch, please follow the recipe below.

This Chocolate Filling is NOT suitable for freezing. 

I tried it and it turned into wet, spongy, mess!

I also froze cream puffs filled with Lemon Instant Pudding Mix, and those were fairly OK, but not as good as before freezing.

You can freeze the unfilled cream puffs, and fill them the day of serving.

 

 Chocolate Filling Ingredients :

  • 3/4 cup sugar
  • 2 oz. semi-sweet chocolate, coarsely cut
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 2+ 1/3 cups milk
  • 3 egg yolks, beaten
  • 2 Tbs. butter
  • 1 tsp. vanilla extract

Filling Directions:

  1. In a medium saucepan, mix sugar, cornstarch, and salt.
  2. Add chopped chocolate.
  3. Gradually stir in milk.
  4. Cook over medium heat, stirring constantly, until thickened.
  5. Stir a little of the hot mixture into egg yolks, to temper it.
  6. Add the tempered egg yolk mixture to the remaining hot mixture in the saucepan.
  7. Cook 1 minute longer, stirring constantly. Do not overcook, as not to thin it out too much.
  8. Remove from heat.
  9. Stir in butter and vanilla.
  10. Cool , until just warm.
  11. Spoon warm filling into the bottom half of the pastry shell.
  12. Replace the sliced off top, over the filled pastry bottom.
  13. DO NOT FREEZE.  Refrigerate filled cream puffs until ready to serve (preferably the same day).
  14. Sprinkle with powdered sugar before serving, or drizzle with melted chocolate.

Enjoy!!

TIP:  Cream puffs can also be made smaller, using a teaspoon, and used for appetizers, filled with meat or fish salads, (in which case you would not add vanilla to the dough)

 

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2 Responses

  1. Marilyn

    July 14th, 2012 at 8:55 am

    1

    Thank you for reminding me about this recipe.. I have yet to do this recipe, it was a fav of mine as a little kid but with whipped cream!!

  2. Suburban Grandma

    July 14th, 2012 at 12:45 pm

    2

    These are not as difficult to make as they look.
    I also prefer them with whipped cream, rather than the chocolate filling in this recipe.
    I froze some, as a test, and the filling turned them into a very disappointing “spongy mess”!!


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