Yes! They are finally posted! I’ve been trying to make them since September. Yes as in 4 months ago…and 3 tries.
Because I’ve never made cream puffs before, I wasn’t aware that they doubled in size in the oven. So at my first attempt, I made oversized cream puffs. You know the ones where you bite into it and all the cream comes out the other side? No fun I tell you! Especially watching guests struggling to eat them without getting cream all over their faces, or hands, or the floor. It was brutal…and painful. (to watch)
I also realized that even though the outside of the puff was nice and golden, the insides didn’t get cooked all the way. So I left them in the oven longer, and they were too brown and they still were soggy inside. Not good.
Attempt #2: They came out perfect, too perfect. Because by the time I went around to taking the final shot, they disappeared.
So, the third and final attempt….drumroll…..
Ta da! Cream puffs with custard and whipped cream!
I’m sure the picture does all the talking. Seriously, who could pass these up? They are perfectly bite sized with no mess and no filling oozing out, guaranteed. Filled with sweet custard and creamy whipped cream which is all homemade, so no chemicals. Another plus!
And the insides get fully cooked, so no need to scrape it out and waste food.
Mom has been making them for years. They are great for parties, because the puffs can be made a couple days ahead (stored in the fridge) and then assembled quickly a couple hours before the guests come.
- 1 cup water
- 1 stick (1/2 cup) unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
The custard recipe could be found here with step by step instructions (pudding may be substituted)
The whipped cream recipe could be found here with step by step instructions (cool whip may be substituted)
- 1/2 cup chocolate chips
- 2 tsp oil
Prepare baking sheet(s) with parchment paper and preheat oven at 375°F. Add water, butter, and salt into a small saucepan on med-high heat.
When the liquid starts to simmer, lower the heat, add the flour, and quickly mix with a wooden spoon for about a minute. It should turn into a soft mass of dough.Take away from the heat and transfer the dough into the bowl of your mixer. Let it cool off for a few minutes. Turn on mixer to med speed and crack the eggs in one at a time while mixing.
Add the dough into your pastry bag with a star tip (I used a 1M tip). Moving your hand in circular motions, pipe dough about 1in x 1 in. These will give you bight size puffs. Make sure the point at the top is sticking upward, or else they will be lopsided when they come out of the oven.
Bake for 18-19 minutes on the top rack. If you are doing this on two baking sheets, make sure to switch them around half way into baking.Poke each puff with a knife so that the steam can escape, and put them back into the oven for 4-5 minutes. This will enable the insides to get fully cooked.Let the puffs cool for 10 minutes before cutting in half. Add about half a teaspoon of custard on the bottom half of the puffs. Add whipped cream into a piping bag, and using the same star tip, pipe the cream over the custard.Melt the chocolate chips, add oil and mix well. Drizzle chocolate over the puffs.