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Cream Puffs

Who doesn’t like a Cream Puff? Light and flaky pastry, fluffy cream filling, rich milk chocolate topping…..yumm

Alright, so I know not everyone likes them, and if I am being honest..I am glad!

Take my kids for instance, since they were old enough to chew, I always told them anything with a cream or cannoli filling was bad for them and yucky.

Why, you ask??

I share everything with my children..my bed, my shower, my dinner..I could go on but you get the point.. But I draw the line on my favorite desserts!!

Nothing worse than a half-eaten cream puff with a chocolatey-drool-mouthed shaped bite taken out of it! They never finish it, so there it sits. It beckons me, but I can’t bring myself to eat it. Thats when the sadness settles in, it is wasted ūüė¶

These babies will never go to waste in my house! This is one of my mom’s beloved recipes. Mom never covered them in chocolate, but I found a great chocolate topping recipe over at Annie’s Eats

This recipe makes about 27 good size cream puffs.

I use a large cookie scoop for the pastry, but you can get more out of the recipe with a smaller one

 

PASTRY

2 cups water                  2 sticks BUTTER                  

2 cups flour                    8 eggs

FILLING

2 cups Heavy Cream              1 1/2 cup milk       2 boxes Vanilla INSTANT pudding mix

CHOCOLATE TOPPING

1/4 milk choco chips (chopped)    3tbs heavy cream         1 cup confectioner sugar

 

 

Preheat oven to 375.

In large saucepan over med/high heat, melt butter & water until boil. remove from heat and whisk in flour. Then add eggs, ONE at a time. Mixing well before adding next. Place on greased cookie sheet and bake for 20 Р25 minutes, until golden brown. Remove from oven and slice small slit across each pastry, to release steam. Turn OFF oven and place back in for about 20 minutes. Thats it, cool on cooling rack  until ready to fill.

Mix all filling ingredients on low for about 2-3 minutes then high for about 3-4 minutes until the cream is thick and has high peaks.

Slice Pastry open across, and add a heaping spoonful of filling and replace top.

Heat Chocolate chips and heavy cream in microwave on high for 30 second. Whisk until smooth and then add confectioners sugar. mix until smooth and creamy. If too thick you can add another tsp of heavy cream. I find it is easiest to spoon chocolate on top of puff and spread. Keep in fridge and best if served the same day!

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