Happy Birthday Cream Puffs

Posted by Stephanie Meyer on Apr 28, 2010 at 6:58pm

We kicked off my son’s 14th birthday celebration(s) with cream puffs for dessert tonight.  Few desserts are as festive and impressive as cream puffs – who doesn’t love them?  They’re so creamy…and puffy. (Yeah, sorry, I’m a little tired this evening. Suffice it to say they’re seriously good.)

 

 

 

 

 

 

And here’s a little secret…they’re one of the easiest desserts on the planet to make. It’s true, I swear. With a mixer and nothing more than water, butter, flour, and eggs, they take about 10 minutes to whip up, 30 minutes to bake. Less effort than a box of cake mix and a million times more fun.

J’adore them filled with nothing more than lightly sweetened whipped cream. My husband requires a little drizzle of killer chocolate sauce as well; I concede its charms, especially with a feather-light sprinkling of coarse, crunchy salt on top. You can’t imagine how good (although you can, because chocolate and salt are amazing together in lots of things). Of course they’re delicious filled with ice cream if you’re so inclined. Make them bigger and call them cream puffs. Make them smaller and call them profiteroles. Just don’t call me late for dessert. (So sorry, so tired, I’m done now, I promise.)

Cream Puffs
Adapted from The Doubleday Cookbook by Anderson & Hanna
Serves 6-8

1 c. flour
1 c. water
½ c. (1 stick) butter
¼ tsp. salt
4 large (not extra large) eggs

Filling:
1 c. whipping cream
1 tsp. vanilla extract
3 Tbsp. sugar

For puffs: preheat to 400 degrees. Put flour in the bowl of a mixer. Bring water, butter, and salt to a boil. Add all at once to flour and beat quickly until mixture forms a ball. Break an egg into a cup and slide into flour mixture. Beat until blended. Add remaining eggs, one at a time, beat well. Each egg must be blended in before the next is added; mixture will look odd at first, almost curdled, but as you beat, it will become smooth.

Drop pastry by rounded tablespoonfuls 3 inches apart on an ungreased baking sheet to form 12 puffs. Bake 30-40 minutes until puffed, golden brown, and hollow-sounding when tapped. (Note: do not open oven door during first 15 minutes of baking.) Cool puffs on wire racks away from drafts.

For filling: beat whipping cream, vanilla, and sugar together until soft peaks form.

To serve: cut a 3/4-inch slice off the top of each puff. Fill with whipped cream and replace tops. (Drizzle with warm chocolate sauce if using.) Serve immediately.


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Older Comments

  1. By SML on May 4, 2010 at 9:26AM

    I slice it into several pieces and put it in cold - it melts as the water heats up. Good question!

  2. By themetalmommy on May 4, 2010 at 6:00AM

    Totally yummy. Do you soften the butter first or mix it in cold?

  3. By SML on April 30, 2010 at 2:43PM

    NO!!! That's terrible! Well, you'll just have to make more... I'm glad you liked your ONE. Funny story, though, naughty pup.

  4. By betty kraker on April 30, 2010 at 12:32PM

    just made them they were awesome we got one and my dog got the rest

  5. By betty kraker on April 30, 2010 at 10:33AM

    thoes look so awesome i am going to make them here in a little while

  6. By SML on April 30, 2010 at 8:29AM

    I hope you do! They feel Springy because they're so light and pretty. It's cool that you have a nice memory of your mom making them for you - I hope my son will too :)

  7. By bluebellknoll on April 30, 2010 at 8:12AM

    My mom used to make cream puffs when I was a kid. I love 'em! I'll have to try the recipe out - maybe over the weekend!

  8. By SML on April 29, 2010 at 6:15PM

    Anonymous - great, I'm glad you asked, always happy to correct my mistake. Fuzzles, hilarious - hope that's exactly the guy you could find... :)

  9. By fuzzles on April 29, 2010 at 4:38PM

    If I could find a single guy that could make these for me on a weekly basis, he would be soooooo.... Never mind.

  10. By Anonymous on April 29, 2010 at 3:22PM

    Yes, it did help. Thank you so much for the correction, can't wait to try it out :)

  11. By SML on April 29, 2010 at 3:07PM

    And thanks SFCA and Lauren!

  12. By SML on April 29, 2010 at 3:07PM

    Anonymous - oh my goodness, thanks for the heads up on my error. I've corrected it, hope I've not messed anyone up. I set apart the filling ingredients, hopefully that helps too. I removed the extra ingredients I mistakenly posted (originally was going to post with chocolate sauce, but decided to link to in the text instead and mention it as an option). Does that help? Good catch!

  13. By Anonymous on April 29, 2010 at 12:17PM

    I'm confused, as I was looking at the recipe, and don't know which to use To make the cream (sugar, vanilla,whipped cream, and butter). Please help??

  14. By lauren on April 29, 2010 at 12:06PM

    OMG, these look absolutely delightful! Light, airy and delicious! Can't wait to try this.

  15. By SFCA on April 29, 2010 at 11:52AM

    Yum!