Sunday, May 13, 2012

Cream puffs!

When King Arther Flour posted about cream puffs and éclairs a couple of weeks ago, I couldn't believe how easy the recipe seemed. And I just knew I had to try it.

So one night when dinner wasn't that exciting, I decided to make a fun dessert. And just as promised, the recipe for the choux paste was incredibly easy. I heated the water, butter, and salt in a saucepan, then added the flour, and let it all cool. Then I mixed in the eggs. That's it. Just as easy as promised.

I decided to experiment with a couple of different sizes, making both 1/4 cup large puffs and cookie-scoop mini puffs. The large puffs baked exactly as stated in the recipe; for the minis, I baked them for about 10 minutes at 425º and then another 15 minutes at 350º. For the large puffs, I filled them with whipped cream and covered them with chocolate sauce. For the minis, I made a small batch of pastry cream and used a piping bag to fill them.

This recipe was so easy, and it created such a decadent and delicious dessert!


  1. Oh wow, these look WAY to good I'm thinking about making them. =)

  2. They look awesome!! Cream puffs are something I've not tried yet either. They look so fun to make.

  3. I've been wanting to make these. They look great!

  4. These are so easy and fun...really, I should think to make them more often. Bet the kids just loved seeing these come to the table!