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Cream Puffs

Cream Puffs

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People often ask us what we love about Paris.  The answer is always the same;  it feels like coming home. It just feels so right being there.  We have been to Paris many times, but, never in the Springg.  Normally, we travel for fun during the off-season, which is dark and gloomy to most, but romantic and intimate for us.  I had hoped this year, as I do every year, that we would make it to Paris for the Spring.  Unfortunately, busy schedules and other commitments prohibited us from making a trip, so I did the next best thing and brought Paris to us by baking up a favorite french dessert Cream Puffs. 

Cream Puffs

 

During one of my daydreams of long days sitting near the Siene, drinking Rose and nibbling pastries, I heard that my friend, Jamie was inviting everyone over for April in Paris for her Monthly Mingle.  I may have invited myself by pushing myself away from the computer, dusting off the baking pans, and baking something wonderful;  these cream puffs. 

Hot Fudge

I, adore cream puffs, but never make them, except in the form of gougeres, which is their savory cousin.  Or, if we are missing Paris, I will whip up a batch of Les Chouquettes, which is a sweet breakfast treat, and a must with our morning coffee when we are there.  

Cream puffs are simply baked choux, filled with mounds of whipped heavy cream, pastry cream, or ice cream.  They are topped with powdered sugar, chocolate sauce, or even caramel sauce.  You decide.  

It was a very hot day when I decided to tackle this baking project, so I opted to fill my cream puffs with a Tahitian Vanilla Bean Gelato.  If I was going to use a pastry cream to fill them, I would definitely use Dorie Greenspan’s recipe that she uses in this gorgeous french pear tart.

Once you master making choux, which is easy, baking cream puffs is a breeze.  I change my basic choux recipe when making cream puffs, by adding a little sugar, to sweetened things up.  After all, it is dessert.  

Simply bake small mounds of the sweet dough, until golden, then use all of your patience and let them cool.  

When you slice off the top of the cream puff there will be a soggy eggy texture left inside.  Some people like to remove this before filling it, I like to leave it in there.  It is sweet and I think the texture is wonderful.  Try it?  You might too!

I fill the cream puffs with creamy vanilla gelato and then top with a drizzle homemade hot fudge.  A sprinkle of pistachio dust, adds a lovely color contrast, and an added crunch to your dessert.

Come along and enjoy Paris in April.

Cream Puffs

 

Tips:

  • Follow the recipe and do not deviate from the ingredients.  
  • Mix by hand, I get better results every time and when I have used a mixer or food processor the batter does not rise that much.  
  • Always add one egg at a time and mix well.  
  • Never open the oven while they are baking.  Patience.

Tools:

  • Baking Sheet
  • Parchment paper or Silpat – I prefer parchment

Recipe:  Cream Puffs

Ingredients:

1/2 cup water
1/2 cup ap flour
4 tablespoons unsalted butter
1 tablespoon sugar
pinch of salt
2 large eggs
vanilla bean ice cream

homemade hot fudge

1/4 cup pistachios

How To:

Heat the oven to 425. Line a baking sheet with parchment paper or a silpat.

In a large saucepan bring the water, sugar, salt, and butter to a boil over medium-high heat.

Lower the heat to a very low simmer, and stir in the flour, using a wooden spoon.

Continue stirring the mixture until it comes together.

Add the eggs, one at a time.

Stir with the wooden spoon until the mixture is glossy; you will get a workout.

Then add the next egg and repeat the process.

Using two soup spoons, put little piles of dough, about 1 1/2 tablespoons, onto the baking sheet, evenly spaced apart.

You should have 6 – 7 puffs.

Bake for 10 minutes, and then lower the heat to 375.

Continue baking for 20 – 25 minutes, until they are puffed and golden brown.

Do not open the oven during baking.

Cool.

While the cream puffs are baking, make your pistachio dust.

Put the pistachios into a Ziploc bag, and roll a rolling pin over the top of the bag, back and forth, until they turn into a dusty mixture.

Slice off the top of a cream puff, fill with ice cream and drizzle hot fudge over the top.

Sprinkle with pistachio dust.

Serve.

Eat.

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Megan Gordon

Wednesday 16th of May 2012

O.k. that photo is STUNNING! Beautiful, D. Can't wait to try, too (sigh, Paris.)

Denise Woodward

Sunday 20th of May 2012

If anyone can bake cream puffs, it will be you my friend. ~ Denise

Alison @ Ingredients Inc.

Saturday 12th of May 2012

y'all are too fabulous! Just pinned these

Liz W (EmmaEats)

Thursday 3rd of May 2012

I was just pondering making profiteroles and the vanilla bean gelato would be a perfect filling. Your mouth-watering photographs make me want to get to work on them right now!

Sandy @ tinytinyfork

Thursday 3rd of May 2012

What a treat! I'm surprised how easy the puff seem to make too! I always imagined this was a crazy difficult undertaking, but now I know I can definitely try it out!

Sally - My Custard Pie

Thursday 3rd of May 2012

LOVE the pictures especially the one of the jug with the chocolate dripping down it. What a lovely entry to the mingle.