The pastry for making cream puffs is calledchoux pastry, choux paste, pâte a choux or cream-puffpastry. This special pastry is made by an entirely differentmethod from other pastries, the dough is created by combiningflour with boiling water and butter, then beating eggs into themixture, making a sticky, paste-like mixture. During baking,the eggs cause the pastry to puff up into irregular domes. Puffpastry is quite versatile since it can be baked in various sizesand shapes, and can be filled with either sweet or savory fillings.(My personal “dessert” favorite is a cream puff filledwith sweetened whipped cream and topped with chocolate icing.)
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Cream Puffs withVariations
Puff Pastry:4 large eggs1 cup water1/2 cup butter1 cup all-purpose flourVanilla Pastry Cream:2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups half-and-half (light cream)
2 tablespoons butter
1 tablespoon vanilla extractSweetened Whipped Cream:2 cups (1 pint) whipping or heavy cream1/2 cup powdered sugar1 teaspoon vanilla extractChocolate Icing: (optional)2 tablespoons butter, melted1 1/2 cups powdered sugar4 1/2 tablespoons unsweetened cocoa powder2 to 3 tablespoons hot water, oras neededPowdered sugar for sprinkling (optional)
Makes 12 cream puffs.
- Chocolate Cream Puffs: Decrease flour to 3/4 cup plus 2 tablespoons.Mix 2 tablespoons unsweetened baking cocoa and 1 tablespoon granulatedsugar with the flour. Omit Vanilla Pastry Filling. Fill puffswith chocolate pudding and frost with Chocolate Icing.
- Chocolate Eclairs: Drop dough by scant 1/4 cupfuls onto ungreasedbaking sheet. Form each into an oblong finger-shape about 4 1/2-incheslong and 1 1/2-inches wide. Bake as directed; cool. Fill withVanilla Pastry Cream or Sweetened Whipped Cream. Frost with ChocolateIcing.
Make-Ahead Tip:Unfilled baked puff pastry freezes well and thaws quickly. Oncethe filament dough has been removed, wrap each puff in plasticwrap — or if freezing mini puffs, freeze them first on a cookiesheet then place in a large freezer bag — and store in a containerto prevent crushing. Use within 2 months. When ready to use,simply thaw, fill and top as desired.
Nutritional Information Per Serving (1/12of recipe; with Vanilla Pastry Cream and Chocolate Icing): 289.1calories; 60% calories from fat; 19.8g total fat; 185.3mg cholesterol;136.0mg sodium; 136.2mg potassium; 22.3g carbohydrates; 1.0gfiber; 9.1g sugar; 21.3g net carbs; 6.4g protein.
Nutritional Information Per Serving (1/12of recipe; with Sweetened Whipped Cream and Chocolate Icing):283.7 calories; 79% calories from fat; 25.6g total fat; 148.6mgcholesterol; 102.9mg sodium; 87.0mg potassium; 10.3g carbohydrates;0.7g fiber; 0.6g sugar; 9.5g net carbs; 4.3g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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