Choux Pastry (Cream Puffs!)

The Goal: Light, puffy and hollow shells of delicate and delicious choux pasty, filled with lightly sweetened whipped cream.

The Source: Cream Puffs

***

This is another recipe that most people wouldn’t think to attempt for themselves. However I must say, I found success on my very first try, and I found the recipe actually pretty quick, and straightforward. I urge you to give these surprisingly easy puffs a try next time you want to impress your friends.

Since the pastry itself doesn’t have any sugar in it, it’s actually good in both a savory and sweet setting. I tried some with whipped cream, and some with cream cheese and salmon, and it worked well in both cases.

Leave a comment with what fillings you’d choose!

IMG_20170904_141713899
Melting butter into the water and bringing to a boil.
IMG_20170904_142512763
Beating flour into the boiling water and butter mixture until it starts to form a ball in the pan.
IMG_20170904_142716807
Beating the eggs into the flour mixture. It will look strange and separated at first, but just keep beating until it goes smooth!
IMG_20170904_143143079
The glossy, smooth completed dough, after beating in all the eggs vigorously.

After I finished the dough, I was going to pipe it into eclair shapes, but I cut the hole in my “piping bag” (zip lock bag) too wide, so I just made circular blobs instead, like cream puffs. Then I wet my fingers with water and dabbed the top to smooth them, and maybe create a bit of steam. I have seen some recipes which call for steam, or spritzing them with water before putting them in the oven, which would hypothetically create a crisper shell around the outside, but this recipe didn’t. The puffs did end up light and crisp anyway, so maybe it’s just a matter of personal preference.

The main difficulty in this recipe is that I don’t have an electric mixer of any kind, so any beating I do has to be manually. It’s very tiring, and I was a little concerned that I couldn’t beat the mixture well enough, but I do believe a couple of sore arms later, I managed it.

Part way through the bake, I went to reduce the temperature, and I was shocked to find they’d already puffed up at least double their size, into little monsters! I kept them baking at the lower temperature until they looked golden brown and light, then took them out and let them sit for a moment. While they were still warm, I cut them in half to release the steam. If you don’t do this, they would get soggy and doughy in the middle.

IMG_20170904_152601785
Fresh out of the oven.

IMG_20170904_152609730

IMG_20170904_152923817

After slicing in half comes the final step… More whipping! I whisked up some whipping cream into stiff peaks, added a little sugar and vanilla, and loaded it into my light crispy shells of pastry. With a few chocolate dipped strawberries on the side… Delicious!

IMG_20170904_175523087IMG_20170904_175537185

 

2 thoughts on “Choux Pastry (Cream Puffs!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s