Kitchen

[ScrapHappy]

Anyone ever make cream puffs?  Is it easy?  It's one of two of my husband's favorite desserts, the other being banana fosters.  I was thinking about giving it a try for Easter.

[SugarPuff]

I'm a pretty good cook and make bagels and raised doughnuts from scratch.   Cream puffs are incredibly difficult to get the pastry to the correct consistency.   I would recommend getting them from a bakery or ordering them from the grocery store bakery. 

[IdahoGram]

I'm a average cook and have made them in the past and found them easy to make.  I suppose if you want bakery quailty that might not happen.  But considering the state of things these days, homemade might seem especially good.  Go for It!!

[homedecor1]

extremely easy if you get the dough done correctly.  I use a pate a choux recipe from Martha Stewart.  It's easy you can find online.

When I pipe the dough I use a pastry bag with large star tip for decorative look or just pipe without tip.

The biggest thing is to make sure the dough is thoroughly baked thru and tops should be crisp. This is how I like them.  I make rounds, longs (eclairs) and fancy style.

I either cut in center horizontally (depending on size) or use a pastry bag w/tip to fill from bottom.  I'll make a custard pastry cream but you can always use a pudding, lemon filling or what you like.

We love them especially during holidays!  Enjoy! 

[Group 5 minus 1]

If I remember the receipe it says to add the eggs 1 at a time and beat into the batter. Also after they come out of the oven make sure you cut a small slit in them so they dry out a little.

[KatieB]

Here's a recipe from Carol1229 who was a recipe poster from several years ago.  Her recipes were the best you could find:

Cheesecake Cream Puffs             (from Carol1229)

Makes 12 regular size cream puffs or 24 miniature cream puffs.

Ingredients

Cream Puffs:

1 c water

1/2 c butter

1/4 tsp salt

1 c all-purpose flour

4 large eggs

Filling:

2 pkg of (4 serving size) cheesecake instant pudding mix

2 c cold milk

1 pt heavy cream

Glaze:

2 Tbsp butter or margarine

2 Tbsp unsweetened cocoa powder

2 Tbsp water

1 c sifted confectioners' sugar

1/2 tsp vanilla extract

Bring water, butter and salt to a rolling boil in a saucepan. Add flour all at once; stir vigorously over low heat for about 1 minute or until the mixture leaves the sides of the pan and forms a ball.

Remove from heat. Add eggs, one at a time, beating until smooth after each addition.

Drop dough in individual mounds onto ungreased baking sheets (I use an ice cream scoop for regular size cream puffs and my medium size Pampered Chef cookie scoop for miniature cream puffs).

Bake in a preheated 400-degree oven for 35-40 minutes for regular size cream puffs, or 25-30 minutes for the miniature cream puffs. Shut off the oven and let the puffs sit in the oven for 15-20 minutes longer.

Remove from the pan immediately to wire racks and let cool completely.

For the filling, beat cream until stiff peaks form; set aside. Whisk pudding mixes with milk; let stand for 1 minute. Fold in the whipped cream.

Fill the cream puffs generously with filling (I pipe the filling into the puffs using a pastry bag fitted with a large star tip).

For the glaze, combine butter, cocoa and water in a small saucepan over low heat until smooth. Remove from heat; stir in confectioners’ sugar and vanilla extract until smooth. Drizzle glaze over the cream puffs. Chill until serving time. 

[Carmie]

I think they are easy to make.  You just have to be sure the Pastry is cooked all the way through.  I remember making them when I was a teenager.

After I bake them, I turn off the oven and let them stay inside with the door closed until the oven cools.  That way the pastry is dry enough.

I have more trouble with the custard.  Sometimes I just give up and use Bird's Custard Powder.

it is good to use for just plain custard for those who are allergic to eggs too.

[nana59]

i remember my mom making pate a choux ....round ones....she would freeze them....then thaw....fill with ice cream....top with chocolate sauce!!  it was my favorite....she was not a pastry chef....but they were always delicious.....

[Pook]

@ScrapHappy  I make them a lot and find them very easy to make.  Just follow the recipe.  

[4kitties]

If I can make them anyone can!  They are really not difficult.  I still have the recipe that my high school French teacher gave us.  It is so old, from 1973.  It is that old purple mimeograph print!  It has her little drawings on it!💕💕

She was a native Parisian who met and married a US service man during WW11.  I just loved her.