Cream Puffs

Channel surfing a couple of weeks ago, I stumbled onto the Kids Baking Championship on Food Network. Since I first started watching the Great British Baking Show, I’ve felt the urge to improve my baking skills.

One skill I never thought of adding was pate a choux (pronounced pat-a-shoe), the dough used to make cream puffs. Easier by far to simply buy frozen puffs in the store – something I never do because, frankly, I don’t think in terms of eating puff anything.

But the Kids Baking Championship challenged me to learn this new, intermediate baking skill. I mean, if 10 and 11 year old kiddos can make puff pastry, I should be able to make it too.

The recipe came from everywhere. The ingredients are easy to remember: 1 cup of water. 1 stick of butter. 1 cup of flour. 1 cup of eggs. 1 pinch of salt.

Really? One cup of eggs? Turns out, this means four eggs.

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The water, butter, and salt goes into a pot, brought to a rolling boil at medium high temperature. Remove from heat, then add the flour all at once. Stir, stir, stir until the flour is incorporated. Put the pot back on the heat for about a minute, still stirring, to let some of the moisture out of the dough.

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Let the dough cool somewhat so the eggs don’t scramble when you add them. I stuck my (clean) finger in the dough and figured if was safe to add the eggs as long as the dough didn’t feel hot. It was warm.

I beat the eggs into the flour, butter, and water mixture one at a time, using my stand mixer with the paddle attachment. (I imagine a hand mixer will also work). The result should be a glossy, thick dough that slowly drops off your beaters.

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Pipe into two inch rounds on a cookie sheet lined with parchment or silicone pad. Brush with an egg wash (one egg, one Tbsp. water) to keep the edges and points of the rounds from burning.

Bake in a pre-heated 425 degree Fahrenheit oven for 15 minutes, then lower the temperature to 375 degrees and back about another 15 to 20 minutes.

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I remembered from watching both shows that some contestants didn’t cook their puffs long enough. I may have erred on the other side. These looked a bit overdone to me.

Cool on racks. Meanwhile, put together your filling. I used whipped cream (2 cups cream, 1 Tbsp.sugar, 1/2 tsp. vanilla). When the puffs are cool, poke a hole in the bottom of each one and fill with your filling. You’ll need to use a pastry bag for this, which is more difficult than it looks. Again, I was thinking about those ten-year olds. Although I have to admit, Jim was curious and decided that my fumble-fingers needed help. Thank you, Jim!

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How’d they taste? Really, pretty bland. Since this was a first (maybe only) attempt, I kept things very basic. On my way around the Internet to find the recipe, I did see some yummy-sounding savory fillings (think cheese and mushroom) and some livelier sweet fillings (think lemon curd).

Meanwhile, the ones I made this morning might be improved by dipping them in chocolate ganache. Maybe next time…

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2 thoughts on “Cream Puffs

  1. How funny! Sunny made cream puffs yesterday afternoon because it was Earlene’s birthday request. She said she has made them for years but mostly for ‘ladies’ parties’ and usually with savory fillings…like chicken salad. I buy the mini ones from Tulip Bakery to use for dessert at buffets and when I have to feed a large crowd. I don’t give a rip if 11 year olds can do it…I just don’t want too. It’s like that show, “Are You Smarter Than a Fifth Grader?” Well, maybe not according to that show, but I don’t think any 5th graders I know could answer most of those questions.

    • Thanks, Linda! So funny to think that I made them this once and probably never again. A bit of work for not a lot of reward. My cakes have been such a disaster, though, that I’m glad I got this right…

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