Cream Puffs

Total Time:
1 hr 30 min
Prep:
10 min
Cook:
1 hr 20 min

Yield:
12 cream puffs

Ingredients
Directions

In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the last egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.

Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.

Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.

Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.

Assemble the cream puffs. Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom half of the cream puffs. Pipe or spoon about 1/3 cup of the whipped cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.

CHOCOLATE WHIPPED CREAM

Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.

Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)

Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.

Yield: about 4 cups

Copyright 2001 Television Food Network, GP. All rights reserved


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    This is one of the most requested dessert I have ever made. It takes a while to make, but it is completely worth it.
    My puffs turned out great. A little big, but great. Only used four eggs. Added eggs all at once and used mixer to stir eggs into flour mixer. I thought if they flopped I would know why.
    Came out great! Really good recipe, and it gave my arms quite the workout.
    Clean balanced taste, a very versatile, neutral flavor. the recipe was very forgiving (made it with the kids and well explained. The finished puffs were beautiful. We ended up having to make a second batch to take, the first didn't make it past the taste test. Gone. And the star of the party. Thank you.
    Ilove the simpliest of this recipe and my friends and family love when I make them. For Valentine's day I ended up making 6 dozen for school, home & work.
    I am onley 14 and i made this with my mom i took them to a party and they were gone within an hour
     
    !!thanks food network!!
    They tasted great but my shells turned out a little flatter then I would have liked...I'd say take it easy on that last egg, better to have a thicker batter then not. I also dipped the top shell in chocolate, that was a big hit.
    Great recipe. You get a quite an arm workout mixing the batter! They were definitely worth the trouble and I would make again.
    Loved these, I followed the recipe exactly. I did double the recipe so I incorporated the eggs using my kitchen-aid, other than that all the same. 
    I took these to a school district meeting, they LOVED them.
    These were awful. I followed the recipe exactly and they turned out flat. No one should follow this one.
    Great! Just a little hard to mix. Next time I will use my paddle mixer when it comes time to incorporate the eggs. I made them with fat free;sugar free cool whip and they were wonderful!
    this is a very easy to follow recipe and it works everytime I make it. I don't know what went wrong with the one who gave this recipe a 1 star rating. I only did the cream puffs shell recipe and fill the puffs with pudding (I did vanilla, but will try other flavor next time). Everyone raved about it and they didn't know how easy it was to make those puffs.
    Excellent recipe - the puffs were gorgeous - more beautiful than what I find in the gourmet bakery. I filled them with fresh strawberries and custard then drizzled chocolate sauce over the tops. My 1 caveat is that if you're not familiar with pastry dough you may not know when to stop adding the last egg.
    This is the first time a cream puff recipe has worked well for me. I followed the recipe to the letter and they were beautiful.
    I thought these cream puffs were horrible. I followed the recipe exactly, and the puffs never actually puffed up. I smoothed off the top and everything but as they began to rise, the dough would break. When I lifted them off the pan, there was no bottom to the puffs! Not only did they look bad, but they tasted bad as well and took too much time to make.
    this is the best and easiest cream puff i have ever made
    Easy to make, tasty to eat
     
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