Cream Puffs

Our experience is that cream puffs shells actually do better the longer you allow them to dry. Best recommendation is to let them air dry at room temperature and then store them tightly covered in a dry container. The less moisture they are exposed to, the less likely they are to get soggy. You can also crisp them up/dry them a bit by placing them in a hot oven for a few minutes. Do not store in the refrigerator until you have filled them. Enjoy!

Cream Puffs

Prep Time

 

Cook Time

 

Serves

 

These cream puffs are light, airy and delightful filled with cream as a dessert–or filled with a savory like chicken salad for a lovely lunch. What are you waiting for? To read a few tips for making these perfectly, read our Editor’s Blog here.

Ingredients

  • Pastry:
  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • Pudding:
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 T. cornstarch
  • Pinch of salt
  • 2 cups whole milk
  • 1 large egg
  • 4 ounces semi-sweet chocolate chips

Preparation

  • 1 For pastry shells:
  • 2 Preheat oven to 425 degrees F (220 degrees C).
  • 3 In a large pot, bring water and butter to a rolling boil.
  • 4 Stir in flour and salt until the mixture forms a ball.
  • 5 Transfer the dough to a large mixing bowl.
  • 6 Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
  • 7 Drop by tablespoonfuls onto an ungreased baking sheet.
  • 8 Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • 9 When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  • 10 For pudding:
  • 11 Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan.
  • 12 Gradually whisk in the milk.
  • 13 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
  • 14 Remove from heat.
  • 15 Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly.
  • 16 Whisk in the chocolate chips until they are melted and the mixture is smooth.

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