Cream Puffs!

Cream puffs!

I’ve always hated the cream puffs I had in my youth. Cream puffs that were dry and hard with little flavor. You know the type–the boxed kind you find in the frozen section of the grocery store?

Good news is that these taste completely different from those kinds. Honestly, I was amazed that they tasted so good. Light and refreshing, airy, filled with sweet fruit–this is what I love to eat in a dessert.

The best thing about Pate a choux is that you can fill these little morsels with just about anything. I’d love to try something more savory, and maybe experiment with a cream cheese and smoked salmon.

For now though, let’s get back to the present fruit filled puff.

Recipe after the jump:

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Author: ApronWarrior

Print Recipe

Ingredients

1 quart of water

2.5 sticks of butter

2 TBSP sugar

1/2 oz of salt

3 1/4 cups of unbleached flour

8–10 eggs *this varies depending on the state of the dough

Instructions

Add water, butter, sugar, and salt into a pot and bring to a gentle roiling boil

Add flour

Stir constantly over hear, until there is a collection of starch at the bottom of pot (2-3 mins)

When this has been achieved, put into a mixer(like kitchen aid) on low until steam dissipates and the bottom of the bowl is no longer hot, but warm.

Add eggs once at a time (to see if you need more egg, take a clump of dough between your thumb and forefinger and pull apart. If your dough does not connect in a stringy mass when pulled apart, you need more egg)

Once done, pipe into little circles

Bake at 375 for about 20 minutes. You need to make sure they’re golden brown on the top, this may take longer than 20 minutes

Cut pieces in half and fill with strawberries and whip cream, top with powdered sugar!