25 May 2008

Cream Puffs

I pulled this recipe from my copy of Baking Boot Camp, my dear Hubs bought it for me (as well as other cookbooks) for Christmas this past year. I've been itching to try a few recipes out of it, and when the time finally came, I went for the cream puffs.

Now, I should add: I made a filling of goji berry pastry cream, but since that portion didn't photograph too well, I'm leaving out that end of the recipe. I basically piped the filling in with a pastry bag, and dipped the cream puffs in melted bittersweet chocolate to hide the holes. YUM. These are soooo good, tiny little bites of fluffy air. Hubs and I polished off my entire batch in the span of a weekend, which doesn't happen often (usually I try to share as to not add too much to the thighs).

Cream Puffs

1 c. milk
1/2 c. unsalted butter, cubed
2 Tbsp. sugar
1/2 tsp. salt
1 c. sifted bread flour
3 eggs
Egg wash of 1 egg whisked with 1 Tbsp. milk

Preheat the oven to 375 F. Line baking sheets with parchment paper.

Combine the milk, butter, sugar, and salt in a saucepan over high heat and bring to a boil. Add the flour all at once and stir in well. Cook, stirring constantly, until the dough begins to come away from the sides of the pan, about 5 minutes.

Immediately transfer the dough to a bowl and stir by hand or with the paddle attachment until the mixture cools to body temperature. Add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition.

Pipe the batter using a plain round tip or spoon the dough into 20 balls the size of golf balls on a the prepared baking sheets, about 2 inches apart. Brush the unbaked puffs very lightly with the egg wash. Place the puffs in the oven and bake until they are puffy and lightly browned, about 20 minutes. Reduce the oven temperature to 325 F and continue to bake until the puffs appear dry and a rich golden brown, another 20 to 25 minutes. Remove from the oven and cool completely before splitting and filling.

When the pastry has cooled, slice the top 1/2 inch off each cream puff. Fill the base of each with pastry cream. Replace the tops on the cream puffs. These can be assembled up to 4 hours before serving; keep refrigerated.


Emily said...

It's been far too long since I've made or eaten cream puffs.

These look terrific. :)

Anonymous said...

Wow, looks like you did a great job with these! I've never made cream puffs before, but I think I should! Thanks for the inspiration :)

Patricia Scarpin said...

They look very delicate and pretty, Nemmie.

Anonymous said...

...mmm cream puffs! it's been ages since i had or made one. i think it's time i reacquaint myself with the cream puff.

DL said...

Those look freakin' amazing.

jessica.celion said...

yummy i just love it

jasmine celion

jessica.celion said...

yummy i just love it

jasmine celion

Erica said...

Everything you make looks incredible! I am going to try your buf chick chili first!

Lou @ The Higher Nest said...

Oh my goodness. I wish I could eat these right now!

Anonymous said...

Wow! These look amazing. Apparently these are the "hot" items to bake these days. There's a pastry shop in Cupertino, CA that only sells these & they have a line out the door for them every day. Isn't that crazy?!?! However, if they're half as good as you make them look, then it's well worth it.

xoxox Amy

Becki said...

Those look DELICIOUS!!! I don't know if my 'baking skills' are quite that good ;)

Unknown said...

Cookbooks are always great gifts! The goji berry filling sounds yummy, and these are so cute :).


Anonymous said...

I've always wanted to try and make these! I'll have to pick up the ingredients this weekend. The chocolate frosting looks soo good.

stevesmith said...

Cream Puffs are looking so delicious. Really I like it..Thanks for sharing this recipe..I am going to try it..


Joshua said...

wow.. realy nice blog.. iwould try to make it some day.. i was searching for generic viagra but it is good i came across your blog of cream puff..

Unknown said...

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