The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cream puffs! who needs the wisconsin state fair?

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loniluna's picture
loniluna

cream puffs! who needs the wisconsin state fair?


 


This was what my husband and I had for dinner that night: one dozen homemade, organic cream puffs. We nearly died. It was glorious.

avatrx1's picture
avatrx1

OK, not fair.  You sent those wonderful photos, but no recipe.


Please share your recipe!


-Susie

loniluna's picture
loniluna

goodness, how unthoughtful of me! it's from my most favorite cookbook: Taste of Home's The Complete Guide to Country Cooking. 


 


1 cup water


1/2 cup butter


1 tsp. sugar


1/4 tsp. salt


1 cup AP flour


4 eggs


 


filling:


1/4 cup sugar (or more, to taste)


2 cups whipping cream


 


powdered sugar, for garnish


 



  • Preheat oven to 400. In a large saucepan, bring water, butter, 1 tsp. sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat and let stand 5 minutes.

  • Add eggs one at a time, beating after each addition. Continue beating until mixture is smooth and shiny.

  • Drop by 12 tablespoons 3 in. apart onto a greased baking sheet. Bake for 30 minutes.

  • Transfer to a wire rack, and immediately cut a slit in each puff to allow steam to escape. Cool.

  • Split puffs in half and set tops aside; remove soft dough from inside with a fork. Cool again.

  • Beat together sugar and whipped cream for filling.

  • Fill cream puffs and replace tops. Dust with powdered sugar, if desired. Enjoy immediately.


 


and that's it! i made these for my mom's birthday, too, and found the puffs got soggy after cooling. but nothing a re-crisping in the oven couldn't fix.

althetrainer's picture
althetrainer

Makes me want to take a bite!


chouette22's picture
chouette22

I could totally imagine a dinner like this once in a while!

Paddyscake's picture
Paddyscake

One of our favorite dinners is stopping into Cold Stone Creamery and having ice cream for dinner! Or maybe a pint of Haagen Daz! Can't do that too often, but boy what a treat!


Cream puffs or eclairs, I could get into that mode too!


Betty

Stephanie Brim's picture
Stephanie Brim

I used to eat a lot of Coldstone myself. That was when I could go the 40 miles to the closest one often. Now...I don't really get it often. The cake batter ice cream with cookie dough, caramel, and chocolate sauce is my favorite. ;)

loniluna's picture
loniluna

totally agree with the ice cream dinner. what could be better on a warm summer evening? chunky monkey on the balcony.... ohhhh yeah!

montanagrandma's picture
montanagrandma

NO such thing as TOO many cream puffs! 8-)


When I bake off these for cream puffs or éclairs, I sometimes have extras that I will not be filling and using right away, so here is how to keep them. Bake, poke and cool. Place in freezer bag, do not crowd, and store in freezer. When ready to use them, thaw at room temp and then put in 350* oven until warmed. They will crisp right back up and taste as good as the original baking day. They are best used within a month, but can be kept several months in the freezer,,,but can you REALLY leave them in there that long! lol


I have made these in advance of large parties and also for quick impromptu lunches and filled with chicken salad and such. Let your imagination run wild.


 

AnnaInMD's picture
AnnaInMD

is dangerous to my waistline ........   but then, who cares...........   :)

cake diva's picture
cake diva

I can make excellent croissants and Danish but I can't make pate a choux!  What's wrong with me??? Even my niece in high school can lay claim to making eclairs.  Me- I have to use 2 deflated discs for my Paris-brest, or 2 flat strips to make eclairs.  But this picture just convinced me I musn't give up.  I'll be making another attempt sometime this week!  --- cake diva