Tuesday Recipe: Cream Puffs

I know, you want the Boston Cream Pie recipe. I'll write it up, I just want to make it first so I can include pictures.

Today, today we are talking about Cream Puffs.

This dessert is incredibly simple. But it sure does present beautifully! And serving Cream Puffs feels quite special. So, if you are in the mood for a non-fruit, amazing tasting dessert, need it to be something fairly fast but want it to look as though you slaved over the dessert for hours upon hours... I've got your back.

Actually, could we switch backs? Mine is so tight right now... The Crossfit workout Daniel and I did tonight kicked my butt.

Moving on... Cream Puffs. Here we go!

First you need to make the Pastry Cream because this needs to chill.

Coincidentally, this is the same cream you'll be making for the Boston Cream pie. It is so, so good.

In your mixing bowl beat on high speed until thick and pale yellow (about 2 minutes):

1/3 cup sugar

2 Tablespoons all-purpose flour

2 Tablespoons cornstarch

4 large egg yolks

While your eggs etc. are getting a good whipping combine in a medium saucepan and bring to a simmer (you'll be adding the egg mixture into this pan so make sure it's big enough):

1 1/3 cups milk

1 vanilla bean ( I skip the v. bean)

Gradually pour one-third of the hot milk into the egg mixture, stirring to combine. Scrape the egg mixture back into the saucepan and cook until custard is thick. Stir constantly!! Cook until for 45-60 seconds after the mixture is thick and bubbly. Remove from heat. Add in:

1 teaspoon vanilla ( I always add 1 teaspoon more cause I'm a rebel and I love vanilla)

I stir the pastry cream for a few minutes to cool it down a bit. Once it isn't piping hot anymore, lay a piece of saran wrap over the top to prevent that nasty skin from forming. Chill.

Okay, now you need to work on the Choux Paste (choux sounds like shoe and means cabbage which is so not the look or taste we are going for here. So, please forget I ever enlightened you on the finer points of Choux)

Put into a medium sized saucepan:

1/2 cup milk

1/2 cup water

8 tablespoons butter , cut into 8 pieces

1 Tablespoon sugar

3/4 teaspoon salt

Bring this mixture to a full boil, stir frequently. As soon as the butter is melted, pour in:

1 1/2 cups flour

Stir vigorously until the flour is completely incorporated. Keep stirring for another 30 - 45 seconds until the dough forms a ball and the bottom of your pan has a light crust. Remove from the pan and place in your mixing bowl.

Immediately add in, one at a time, 5 eggs . Mix on low speed until incorporated and then add the next one. When you are finished you should have a shiny, smooth dough.

Place this dough in a pastry bag with a 1/2 inch tip - or if you are normal like me and don't have one - use a ziploc bag that you cut the corner off to make a half inch hole. Shape your dough into puffs on an ungreased baking sheet. They should look like this:



Bake for 15 minutes at 400 degrees. Reduce your oven temperature to 350 degrees and bake for 10-20 minutes more - the puffs should be golden and very firm to the touch.


Remove and cool on a cooling rack.

Alright! Now we are onto the chocolate sauce. This sauce absolutely makes the Cream Puffs. You can not eat a Cream Puff without chocolate sauce - it's just not done!

In a double broiler (or a metal bowl atop a pan with a couple inches of boiling water in it) combine:

6 oz bittersweet or semi sweet chocolate (Use something good - you won't regret it!)

6 Tablespoons water, milk, or fresh coffee

Remove from the heat once this is melted and smooth. Stir in:

6 Tablespoons unsalted butter (Don't use the salted kind. Blech!)

1/4 cup powdered sugar - or until it's sweet enough for you

Continue to stir until perfectly smooth. It will be a thing of beauty. I can assure you of this.

Okay... the putting together of your Cream Puffs. Since I'm normal and I don't have a pastry bag (though, admittedly I would love to have one!) I cut my puffs in half, fill with cream, and then put the puff back together. If you had a pastry bag you could pipe the cream into the puff.

Once you've filled the puffs and placed them on your serving platter, drizzle the chocolate sauce over the top. Absolute deliciousness!


Enjoy! And, please, let everyone think you slaved over these Cream Puffs. It's more fun that way.