These tasted great, but I would agree with other reviews - DO NOT POKE THE CREAM PUFFS! I read the reviews and saw that but thought, "Surely they included it in the recipe for a reason." My beautiful puffy puffs deflated immediately when I poked them and never recovered. Other than that, the recipe is great. I used the chocolate-orange cream and everyone LOVED it!
Classic Cream Puffs
James Carrier
Bring out your inner pastry chef and make a cream puff dough, called pâte á choux, and then a luscious cream filling to pipe into the cream puffs. These are also the same basic components that you make for éclairs, but éclairs are usually topped with a sweet icing.
Yield: Makes 10 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 332
- Calories from fat: 54%
- Protein: 6.4g
- Fat: 20g
- Saturated fat: 12g
- Carbohydrate: 34g
- Fiber: 0.3g
- Sodium: 196mg
- Cholesterol: 142mg
Ingredients
- Cream Puff Dough
- Filling (choose one of the following):
- -Ice cream
- -Chocolate-Orange Cream
- -Lightly sweetened whipped cream flavored with vanilla or a liqueur
- Chocolate ice cream topping (optional)
- Powdered sugar (optional)
Preparation
- 1. Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.
- 2. Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.
- 3. Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar.
Note:
You can make the puffs (through step 2) up to 12 hours ahead; wrap airtight and store at room temperature. Freeze to store longer. To use, place puffs (thawed, if frozen) slightly apart on a 12- by 15-inch baking sheet. Bake in a 400° oven until crisp, 5 to 8 minutes.
Classic Cream Puffs Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Make-Ahead
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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