Cream Puffs Live Up to Their Name!
These came out quite a bit larger than I expected. As I mentioned, I haven't made them in years and I forgot how much they puffed up! Now I know that I can get many more than 11 puffs from one batch. (Thank Heavens!)
You won't believe how easy these are to make!
Preheat the oven to 400 degrees. You begin by putting 1/2 c. water & 1/4 c. butter into a saucepan. Bring it just to a boil as the butter melts into the water.
As the butter melts into the water, sift 1/2 c. flour and 1/8 tsp. salt onto a piece of waxed paper. I hardly ever sift any more, but this step is important in this case.
When the water starts to boil, add the flour/salt mixture all at once and start to stir quickly.
Lower the heat. The mixture will leave the sides of the pan and form a ball of dough. Remove it from the heat.
Add 2 eggs, one at a time, to the mixture, beating with a mixer after each addition. Continue beating until the batter is smooth and glossy.
Line a cookie sheet with parchment paper. I used my medium cookie scoop from Pampered Chef to scoop out rounded cream puff shapes onto the paper. As you can see I got 10 regular sized shapes and a little tiny bit of left over dough that I decided to bake for the fun of it. I thought to myself, "These should make nice little bite-sized puffs!" Ha! Wait and see!
Bake them at 400 degrees for 30 min. then reduce the heat to 350 and bake for 10 min. more. Test for doneness by removing one puff from the oven for a couple of minutes. If it falls, leave the rest in for 5 more minutes. Let them cool on the cookie sheet.
See how huge they are? I was shocked!
After they have cooled, cut the top of the puff open. Inside you will find mostly air, but a little bit of wet feeling cooked batter. Simply pull this stuff out, leaving a hollow puff.
Here are the before and after pictures and a photo of about how much stuff I pulled out.
Now your puffs are ready to fill. Since these were just practice puffs, I just filled them with a french vanilla instant pudding and used a thinned down store frosting to top them. When I get a smaller scoop, I will share with you the recipe for the custard filling that I will use to fill them. YUM!
But wait! Where is the tiny one you ask? Well, I can only say, "It was delicious!"
Hope you try these for yourselves. They make a surprising, fun dessert.
7/17/2016 02:25:41 pm
I'm going to give these a try with GF flour... Hoping they come out as puffy as these look! It's not easy to pull off with most GF baked goods since they're usually very dense... But I'll give it a try... On A MUCH cooler day than today! It may be New England, but without AC the house would get mighty hot! Not to mention, then result in sight cream puffs! YUCK!
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Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!