Cream Puffs

Melts into your mouth…

Whenever I come across cream puffs I can’t resist it. It’s light, creamy, delicious and simply delicious. Lately, I’d been craving for cream puffs, I tried to overcome it but in vain. So I decided to make homemade cream puffs and succumb to my craving. I am so glad that I tried to make this from scratch, it was unbelievably easy to make and only a few ingredients are needed to make it. You just need to know a few tricks and voila you will have the best tasting cream puffs to indulge in.

Cream puffs can be made in different shapes, it can be round or long known as eclairs. It can have different kinds of filling as well: custard, ice cream or whipped cream. I personally love custard filling. It can also be drizzled with chocolate syrup, vanilla glaze or other glazes. No matter how you make it, the end result will be delicious!

Cream puffs

Recipe courtesy: Betty crocker cookbook

For making puffs: ( You can half the ingredients to make less)

Ingredients

• Butter, unsalted- 1/2 cup, chopped into 1 inch pieces
• Water or milk- 1 cup
• All-purpose flour or gluten free flour- 1 cup (if using gluten free flour use 1 tsp xanthan gum to the flour)
• Eggs- 4

Filling:

• For making vanilla custard or pudding: here is the recipe
• Or use ice cream
• Or Whipped cream

For making chocolate glaze:

Makes: 1/2 cup

• Semisweet chocolate chips- 1/2 cup
• Butter- 2 tbsp
• Light corn syrup- 2 tbsp
• Hot water- 1 to 2 tbsp

Instruction

• If you are making vanilla custard, make that first and allow it to set in the refrigerator for a couple of hours or make it ahead of time. By the time the puffs are ready the custard would be set to fill the puffs.

Making chocolate glaze

• In a saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently till chocolate chips are melted.
• Let cool for 10 minutes.
• Add hot water, 1 teaspoon at a time until glaze is smooth and has a thick syrup constituency.
• Keep aside, leftover glaze can be covered and refrigerated for 5 days. Do not freeze.

For making  puffs

• Heat oven to 400 F.
• Beat the eggs in a large bowl until smooth, keep aside.
• In a large saucepan, heat the butter along with water over high heat stirring occasionally till it starts to boil.
• Reduce the heat and add the flour, using a wooden spoon beat vigorously over low heat for 1 minute.
• If any lumps form, break it as you beat it with the wooden spoon.
• The mixture will form a ball and it will start to pull away from the pan. At this point remove the pan from the heat.
• Add the beaten eggs slowly to the dough, using the wooden spoon beat the mixture vigorously after each addition until it’s smooth and glossy. ( or beat slowly with an electric hand mixer)
• After you add the entire beaten eggs, the mixture should be of smooth constituency.
• The trick is to add eggs slowly, beating it vigorously till smooth.
• It’s much easier to pipe the mixture taken in a ziploc bag or a pastry bag.
• Take the mixture in a ziploc or pastry bag and pipe it into round shape or long 3 inch rod shape onto a baking sheet lined with parchment paper. Or use greased baking sheet.
• Bake it for 35 to 40 minutes or until puffed and golden.
• Remove from cookie sheet and let cool on a cooling rack. Prick the side of each puff with the tip of a fork to release steam.
• After it has cooled down, using a sharp knife cut off the top third of each puff, reserve tops.
• Just before serving, fill the inside of each puffs with prepared vanilla custard or pudding or ice cream or whipped cream.
• Cover the puffs with its top.
• Drizzle the prepared chocolate glaze over the cream puffs.
• Or use other kinds of syrups or glaze or even powdered sugar.

Tips:

• If using gluten free flour use 1 tsp of xanthan gum to the flour.
• After adding the flour beat it vigorously using wooden spoon till the dough forms a ball and pulls aways from the pan. Break any lumps that’s formed.
• Add eggs slowly and beat it vigorously till a smooth mixture is formed.

Cream Puffs

 

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For making puffs: ( You can half the ingredients to make less)

Ingredients

• Butter, unsalted- ½ cup, chopped into 1 inch pieces
• Water or milk- 1 cup
• All-purpose flour or gluten free flour- 1 cup (if using gluten free flour use 1 tsp xanthan gum to the flour)
• Eggs- 4

Filling:

• For making vanilla custard or pudding:here is the recipe
• Or use ice cream
• Or Whipped cream

For making chocolate glaze:
Makes: ½ cup

• Semisweet chocolate chips- ½ cup
• Butter- 2 tbsp
• Light corn syrup- 2 tbsp
• Hot water- 1 to 2 tbsp

Instructions

1. If you are making vanilla custard , make that first and allow it to set in the refrigerator for a couple of hours or make it ahead of time. By the time the puffs are ready the custard would be set to fill the puffs.

Making chocolate glaze

1. In a saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently till chocolate chips are melted.
2. Let cool for 10 minutes.
3. Add hot water, 1 teaspoon at a time until glaze is smooth and has a thick syrup constituency.
4. Keep aside, leftover glaze can be covered and refrigerated for 5 days. Do not freeze.

For making puffs

1. Heat oven to 400 F.
2. Beat the eggs in a large bowl until smooth, keep aside.
3. In a large saucepan, heat the butter along with water over high heat stirring occasionally till it starts to boil.
4. Reduce the heat and add the flour, using a wooden spoon beat vigorously over low heat for 1 minute.
5. If any lumps form, break it as you beat it with the wooden spoon.
6. The mixture will form a ball and it will start to pull away from the pan. At this point remove the pan from the heat.
7. Add the beaten eggs slowly to the dough, using the wooden spoon beat the mixture vigorously after each addition until it's smooth and glossy. ( or beat slowly with an electric hand mixer)
8. After you add the entire beaten eggs, the mixture should be of smooth constituency.
9. The trick is to add eggs slowly, beating it vigorously till smooth.
10. It's much easier to pipe the mixture taken in a ziploc bag or a pastry bag.
11. Take the mixture in a ziploc or pastry bag and pipe it into round shape or long 3 inch rod shape onto a baking sheet lined with parchment paper. Or use greased baking sheet.
12. Bake it for 35 to 40 minutes or until puffed and golden.
13. Remove from cookie sheet and let cool on a cooling rack. Prick the side of each puff with the tip of a fork to release steam.
14. After it has cooled down, using a sharp knife cut off the top third of each puff, reserve tops.
15. Just before serving, fill the inside of each puffs with prepared vanilla custard or pudding or ice cream or whipped cream.
16. Cover the puffs with its top.
17. Drizzle the prepared chocolate glaze over the cream puffs.
18. Or use other kinds of syrups or glaze or even powdered sugar.

Notes

If using gluten free flour use 1 tsp of xanthan gum to the flour.
After adding the flour beat it vigorously using wooden spoon till the dough forms a ball and pulls aways from the pan. Break any lumps that's formed.
Add eggs slowly and beat it vigorously till a smooth mixture is formed.

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