Old Fashioned Cream Puffs

Choux pastry has been around for a very long time. We don't pretend to be experts in the choux field but we do have fun with it. 

Obviously we didn't come up with this recipe but we did want to share our experience with it and some of the things you can do with it. 

Check out our Triple Chocolate Eclairs (HERE), our Eclair Cupcakes (HERE), and our Churros with Caramel Sauce (HERE). Yup. All basically the same recipes, just the shape or cooking method changes!

Cream Puffs (also called profiteroles) have a reputation for being difficult to make and we can't disagree. Usually they turn out fine but every once in a while, for no apparent reason, they will collapse or not cook properly or be otherwise weird. If you've never made choux pastry before we would recommend watching a few videos on Pinterest or YouTube before starting just to get an idea. 

Cream puffs are so versatile and delicious! So worth the little bit of work it takes to make them.

Old Fashioned Cream Puffs

Ingredients

1/2 cup water

1/2 cup milk

1/2 cup butter

1 tsp sugar

1 cup flour

4 eggs

Directions

Preheat oven to 425. Line a cookie sheet with parchment paper, set aside. 

In a saucepan over medium heat, stir the water, milk, butter, and sugar. Bring to a boil.

Once boiling, add in the flour all at once. Stir and cook for about 1 1/2 to 2 minutes. Remove from heat and let sit, stirring every once in a while for 1 - 2 minutes. 

Using a wooden spoon or spatula (or beaters will also work), beat in the eggs one at a time until smooth. 

Scoop into a piping bag and pipe about 28 blobs onto the prepared cookie sheet. Dip your finger in a bit of water and gently pat down any peaks on the blobs. 

Bake at 425 for 10 minutes and then reduce heat to 325 and continue cooking 20 - 22 more minutes.

DO NOT OPEN THE OVEN DOOR!

Puffs should look golden brown and appear dry. 

Remove from oven and quickly pierce each puff with a sharp toothpick to release the steam inside. Let cool completely. Don't worry if they sink a tiny bit, they will puff again when you fill them with cream. 

When they are room temperature, gently cut the tops off each puff.  

Fill with your favorite filling. 

Traditionally it is either pastry cream or whipping cream or even ice cream. Savory fillings can also be used. 

You can make them tiny, which is normally how you think of cream puffs.... or, 

You can make them larger. Above is a large cream puff.... instead of the 28 - 30 I only piped about 12. The danger of making them bigger is your cooking time will change. If you don't cook them long enough they will collapse and be doughy inside!

Once you fill them you place the top back on and you can drizzle them with chocolate or caramel.

Or, you can dust them with icing sugar for a totally different look and taste!

I also like to put a little surprise inside with the cream. 

I made a raspberry whipped cream for these guys and put in a couple of fresh raspberries too. 

Have you made cream puffs/profiteroles before? Did you have any trouble?

Usually the only time I run into trouble is when I make them too big and don't cook them long enough. The fun part is you can use this same recipe and make eclairs and churros! Who knew? 

I have yet to make a savory filling but that is next on my list to try!