French-born delicacy . . . crisp and hollow — CREAM PUFFS

Cream Puffs filled with
Creamy, Dreamy Lemon Pudding.

CPâte à Choux (pronounced shoe) pastry may sound very daunting but translated to English (from French) they are simply Cream Puffs – made with only four ingredients. I always use my Betty Crocker cookbook and follow the easy-to-use instructions. I made today’s batch into mini puffs (Petits Choux), again as instructed by Betty Crocker!

They are typically filled with a cream pudding (I used lemon cream) but I have filled them with ice cream.  Mini puffs can also be filled with savory appetizer fillings (chicken or ham salad), and once I even made the regular sized ones and filled them with a creamed egg filling for Easter brunch.

Cream Puffs    Makes 10 to 12 large puffs / 30 to 31 small puffs (Petits Choux) 

French-born delicacy . . . crisp and hollow  

1 cup water

½ cup (1 stick) butter

1 cup all-purpose flour

4 eggs

1. Heat oven to 400° (moderate hot).
2. Heat water and butter to a rolling boil in saucepan over medium heat.
   
   
   
   
3. Reduce heat to low and stir in flour. Stir vigorously until mixture forms a ball (about 1 minute). 

   

   Mixture is beginning to form into a ball. I use a wooden spoon for this step.

4. Remove pan from heat. Stir in eggs thoroughly, 1 at a time; beat after each addition until mixture is smooth.

   

   After adding first egg.

   

   Mixture after third egg has been added.

5. Drop from spoon onto ungreased baking sheet into slightly peaked mounds about 3”  apart for large puffs; about 1 ½ to 2” apart for small puffs. Small puffs are generally about the size of a walnut.
   
6. For large puffs: bake 45 to 50 minutes until puffed, golden brown and dry. For small puffs: bake 35 to 40 minutes.
   
7. Allow to cool slowly, away from drafts. Note: Unfilled puffs can also be frozen after cooled.
   
8. Cut off tops with sharp knife. Scoop out any soft dough.

   

   Puff on the left still has some soft insides; the insides have been pulled out from the one on the right.

9. Fill as desired. Serve immediately or refrigerate.

   

   Cream Puffs filled with Creamy, Dreamy Lemon Pudding.

Recipe without photos . . .

Cream Puffs    Makes 10 to 12 large puffs / 30 to 31 small puffs (Petits Choux)  

French-born delicacy . . . crisp and hollow  

1 cup water

½ cup (1 stick) butter

1 cup all-purpose flour

4 eggs

1. Heat oven to 400° (moderate hot).
2. Heat water and butter to a rolling boil in saucepan over medium heat.
3. Reduce heat to low and stir in flour. Stir vigorously until mixture forms a ball (about 1 minute). 
4. Remove pan from heat. Stir in eggs thoroughly, 1 at a time; beat after each addition until mixture is smooth.
5. Drop from spoon onto ungreased baking sheet into slightly peaked mounds about 3”  apart for large puffs; about 1 ½ to 2” apart for small puffs. Small puffs are generally about the size of a walnut.
6. For large puffs: bake 45 to 50 minutes until puffed, golden brown and dry. For small puffs: bake 35 to 40 minutes.
7. Allow to cool slowly, away from drafts. Note: Unfilled puffs can also be frozen after cooled.
8. Cut off tops with sharp knife. Scoop out any soft dough.
9. Fill as desired. Serve immediately or refrigerate.