Cream Puffs from scratch
Chocolate Cream Puff
It has been a while since I added a new recipe to the site and with spring in the air I had a hankering to do some baking! But what did I feel like... well how about Cream Puffs! Now you are probably thinking they are too hard to make and time consuming right? Well there is only 3 ingredients besides water to make the pastry and I will teach you a short cut for the cream center that will have these babies cooked and on the table in about an hour! YUM!
Ingredients
Cream Puff Ingredients
Here is another simple list of ingredients - you will may never buy cream puffs or eclairs again!
Ingredients - Pastry
1 Cup Water
1/2 Cup butter
1 Cup Flour
4 eggs
Filling -
1 package instant vanilla or chocolate pudding (3 1/2 oz size)
1 Cup Milk
2 Cups Whipping Cream
Ingredients - Pastry
1 Cup Water
1/2 Cup butter
1 Cup Flour
4 eggs
Filling -
1 package instant vanilla or chocolate pudding (3 1/2 oz size)
1 Cup Milk
2 Cups Whipping Cream
Step 1 - making the pastry
Melt butter and water together
The first thing I do is preheat the oven to 400 degrees and then measure out the flour. I usually always double this recipe as a single only makes about 12 puffs and there is no way I am only making 12 of them :D So I measure the flour and put it to the side in a bowl. Then I crack open the eggs and put them in my stand mixer ready to go. You can give them a quick mix if you want but this isn't necessary. In a sauce pan, heat the water and butter to boiling and until the butter is melted. Reduce heat to low and add the flour to the pan, stirring until a soft dough is formed.
Step 2 - blending batter into eggs
Eggs waiting to go
See how simple it is? So the dough is in the pan and you can let this sit for a few minutes to cool if you want to. I don't usually but I will turn off the heat when I am still stirring the flour into the mix. Once it is blended take the batter and drop it by spoonfulls into the eggs. Mix on medium speed until blended smooth.
Step 3 - Baking
Drop by 1/4 c measure
You should have already preheated your oven to 400 degrees if you followed the instructions above. It is important that the oven is at temperature for the puffs to come out nice. I use a 1/4 cup measuring spoon to try to keep my puffs uniform and scoop out the dough and drop onto ungreased cookie sheets allowing a few inches in between each one. They will expand almost double in size so give them room to grow. If you prefer smaller ones, then just use a smaller measure or Tablespoon. When all set place in oven and bake for 35 to 40 minutes. I always just set my timer for 37 minutes as you don't want to open oven while the puffs are cooking. When done baking, remove pan from oven and allow pastries to cool.
Step 4 - Making the filling
Here I didn't take any photos but it is pretty self explanatory. You take your 1 cup of milk and mix it with the instant pudding of your choice. When this has mixed for 2 minutes add the whipping cream until the mixture is thickened and soft peaks form - which will be about another 2 minutes. Then just using a knife slice about 1/2 way up puff and lift open - this will be very easily done and the inside will be hollow. Now just fill with desired amount of cream and replace the lid. Now refrigerate until ready to serve. For an added touch, sprinkle with confectioners sugar before serving. Enjoy!!