Cream Puffs are easier to make than you might think! Fill them however you’d like (vanilla pudding, chocolate custard, whipped cream) for a richly decadent dessert.
I have been meaning to make Cream Puffs for ages now. I meant to make mini ones to take into work, after one of my coworkers mentioned having a craving for ones from his hometown. Little did I know, he was planning to move to Seattle, and I got bogged down with Life, so I didn’t make them before he moved. This is where procrastination sometimes lets me down – Usually I like waiting until the last minute, because I feel more focused when I’m working under a deadline. Since there was no firm deadline that I knew, I put it off.
But I decided I would start tackling some of my backlogged recipes – That ever-growing list I’m sure my fellow bloggers also keep, of recipes, dishes to try, and photographs to take. I spent the first part of the year neglecting the blog, almost to the point that I was ready to let it die, and I remembered how much fun it was in the beginning.
So I decided to make Cream Puffs. Pâte à choux (or, more simply, choux pastry) is a fancy term for a relatively easy to make dough. It’s water, butter, eggs, and flour. The trick to a good dough is in adding the eggs – You need to make sure each is fully incorporated before adding the next.
Since there’s no sugar in the dough, these can be used as sweet or savory treats. This dough is the basis for things like éclairs, a croquembouche, and gougeres. I made these a sweet version, with a chocolate whipped cream filling. You can fill them with vanilla pudding, pastry cream, plain whipped cream, dunk the tops in chocolate ganache…The options are endless!