Cream Puffs
These are a little complex to make, but they are really yummy and always go over really well. The mini version is great for teas.
Cream Puffs
Makes: You can make these different sizes.Large (3-3.5" – this recipe will only make 8 puffs)Medium (2" – this recipe should make 18 puffs)Mini (bite-sized – 1 1/2" – this recipe should make 28 puffs)
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Instructions:
- Preheat the oven to 425°.
- In a heavy-bottomed, medium saucepan, bring the water and butter to a rolling boil.
- Turn the heat to low then dump in the flour.
- Stir vigorously until the mixture leaves the bottom of the pan (about 1 minute).
- Remove from heat and beat the eggs thoroughly, one at a time.
- Beat until smooth and velvety.
For 1 1/2" Puffs:
- Spoon into a pastry bag and pipe puffs – about 1 1/2" wide and 1/2" tall. Space them about 1" apart. If they have peaks, wet your fingers with water and smooth out the tops.
- Bake for 10 minutes at 425° then low the temperature to 325 and bake for 20-22 minutes longer or until golden brown on top & dry. *Do NOT open the oven door! Or they will deflate.*
- Remove from oven and cool on a rack.
For 2" Puffs:
- Spoon into a pastry bag and pipe puffs – about 2" wide and 1/2" tall. Space them about 1" apart. If they have peaks, wet your fingers with water and smooth out the tops.
- Bake for 10 minutes at 425° then low the temperature to 325 and bake for 23-25 minutes longer or until golden brown on top & dry. *Do NOT open the oven door! Or they will deflate.*
- Remove from oven and cool on a rack.
For 3" Puffs:
- Spoon into a pastry bag and pipe puffs – about 3" wide and 3/4" tall. Space them about 1 1/2" apart. If they have peaks, wet your fingers with water and smooth out the tops.
- Bake for 10 minutes at 425° then low the temperature to 325 and bake for 24-28 minutes longer or until golden brown on top & dry. *Do NOT open the oven door! Or they will deflate.*
- Remove from oven and cool on a rack.
To Serve:
- Cut open puffs, scoop out any excess filling, then fill with French custard, set the top back on, and drizzle with chocolate sauce.
Notes:
Make Ahead: There are a couple options for making these ahead of time.
You can make the shell and filling ahead of time and wait to fill them – The shell will get a little soft if stored for a couple of days, but just re-crisp by placing in a 300° oven for 5 minutes. If you are making the French custard ahead of time, just wait to whip the cream and fold it in until just before assembling the cream puffs.
You can also fill the cream puffs and freeze them – Make sure the cream is “sealed in” (completely covered by the shell). Freeze the cream puffs on a parchment paper covered baking sheet then remove from sheet and seal in a Ziploc once frozen.
To thaw: remove from freezer and place in the fridge for 2 hours or at room temperature for 30 minutes.
Dust with powdered sugar just before serving for extra”fanciness”.
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