Here’s a delicious dessert to enjoy when you have plenty of eggs. Cream puffs are actually easier than they look! Give them a try.
one batch of double chocolate pudding (or pudding of your choice)
1 cup water
1/4 tsp. salt
6 tbls. unsalted butter
1 cup AP
- Preheat oven to 400F.
- In a medium saucepan, mix the water, salt, and butter. Bring this mixture to a boil over medium heat.
- As soon as it boils, remove from heat and sift in the flour. (A fine mesh strainer works well here. Measure your flour into the strainer and then shake it over the mixture.)
- Stir with a rubber spatula and return to the medium heat. Stir the mixture constantly over the heat for about 3 minutes. It should come together in one piece and begin to look a little drier.
- Transfer the mixture to a medium bowl and let cool for 1 minute.
- Add eggs one at a time. Mix well after each addition. (This will become easier, though it’s tricky after the first egg.)
- Fill a pastry bag with your pastry mixture and fit it with a large, round tip. (Alternatively, you can improvise with a plastic bag. Cut the corner off and it will work just fine.) Pipe your cream puff onto a parchment-lined cookie sheet. Begin by making a tight spiral of your desired width, and then continue adding about two smaller spirals on top. (You want to do this all in one continuous piping motion. If you do not make a complete disc on the bottom, you may wind up with a hole in the bottom of your cream puff.) For larger, single serving cream puffs, begin with a bottom disc of about 3 1/2 inches. For dainty ‘tea size’ servings, being with a disc about 2 inches.
- Bake these cream puff shells for 20 minutes. Then, lower the temperature to 350F degrees and bake for 20 minutes longer. Cool on a rack.
- When cool, cut the top off the cream puff and fill the bottom with pudding. Put the ‘lid’ back on and finish by sprinkling with powder sugar.
- Have fun with fillings! Ice cream and chocolate sauce would be extra decadent. A fruit filling is intriguing. How about a savory cream puff with fromage blanc and herbs?
- Pastry shells are best used on the same day. Fill right before serving. After a day, they will taste just as delicious, but be a little less crunchy. Store by wrapping tightly in plastic or by freezer.
- When I made these the second time, I used a pastry tip to fill the cream puffs from the side. It worked very well and I’ve been told has a more ‘sophisticated’ result.
- Here’s an easy chocolate pudding recipe for those days you are in a hurry.