Cooking with Katie

Cream Puffs

Ok, raise your hand if you like flaky pastries filled with fluffy whipped cream and covered in chocolate! I know I do! (Just pretend I’m raising my hand!)

I actually got this recipe out of a kid’s cookbook we checked out of the library! I’d been scared to make these for a while, but when I saw them in that book, I thought, hey, if supposedly a 7-year-old could make these, then so can I! These cream puffs couldn’t be simpler! Plus, my dad is not a big fan of things that are too sweet, so these are one of his favorite desserts because there’s barely any sugar in it at all! There’s enough to keep my siblings coming back for more and to keep my dad happy! Of course, if you wanted them sweeter, you could use milk chocolate instead of semi-sweet chocolate and add a 1/4 c of powdered sugar to the cream, but I think they’re perfect the way they are!

Cream Puffs

  • 4 tbsp. butter
  • 1/2 c water
  • 1/2 c flour
  • 1 tsp. sugar
  • 2 eggs
  • 4 oz. semi-sweet chocolate
  • 2 tbsp. butter
  • 4 tbsp. heavy whipping cream
  • 2/3 c heavy whipping cream

Preheat the oven to 400 degrees and grease a cookie sheet. Cut up the butter and heat it in a saucepan with the water.

Sift the flour and sugar. I just put mine in a fine-mesh strainer and shake it, but you could also use a sifter.

Once the water comes to a boil, remove from heat and add the flour mixture and beat with a wooden or plastic spoon until it comes to a think consistency. Then beat the eggs in a small bowl and add slowly to the mixture until it makes a thick paste, like in the picture above.

I love this little gadget! It’s like a miniature ice cream scoop and makes sure that each cream puff comes out the same size. Of course, if you don’t have one, just spray a teaspoon with cooking spray and use that to help you scoop the dough.

Put all your little scoops onto the greased cookie sheet and bake for 20-25 minutes or until they become puffy.

While they’re baking, whip the 2/3 c of heavy cream with a hand mixer until it’s fluffy and looks like whipped cream. (If you want a sweetened whipped cream, just beat a 1/4 c of powdered sugar into it.)

Now here’s the secret to a good cream puff, cool them on a wire rack when they’re finished baking so that they don’t deflate! If you leave them on the pan, the heat will make them fall, so immediately move them to a cooling rack! Aren’t they just so pretty and puffy! 🙂

Poke them with a fork to let out the steam, otherwise the inside of your little pastries will get soggy!

When they’ve cooled down enough, insert a sharp knife where you poked them with the fork. (Sorry about how blurry the picture is!)

Then make yourself a pastry bag, (see my pastry bag post!) and fill it with the whipped cream. Put the tip into the hole of the puff and fill it with the cream, you’ll know you have enough when the cream puff almost bursts from swelling so much! (I apologize again for the blurriness of the picture!)

Here they are all filled! Now, you can serve them right now, or put them in the refrigerator until you’re ready to serve them. I chose to chill them because it’s nice to have a cold cream puff with warm chocolate dripping off of it!

Melt the butter, chocolate and heavy cream in a saucepan and pour over the cream puffs. Here’s my two younger brothers enjoying these tasty creations! Hope you enjoy!


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  1. * Lauren says:

    Oh my goodness! Katie, these look amazing! Very Impressive! xoxo

    | Reply Posted 7 years, 11 months ago

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