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!


4 comments:

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

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

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

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  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!

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