Cream Puffs.

DSC_0086 

I’m back for now. Sorry for the long hiatus; I’ve been going through a lot of stuff recently and I’ll explain it all some other time. For now, here’s a recipe (finally) for cream puffs. Cream puffs are a very versatile pastry used for both sweet desserts or savory hors d’oeuvres. The dough, called pâte à choux, is made with 5 simple ingredients, and after it is baked the outside is golden and crisp while the inside is delicately hollow, giving you ample space for various fillings such as cream, cheese, meat, or seafood. The same dough is also used for making éclairs. 

DSC_0082 

For my cream puffs, I made a cream cheese filling with a hint of lemon. You can opt out the lemon if you prefer, or add something else in place of it, such as orange zest or vanilla extract. 

Cream Puffs (Makes 20-24) 

Ingredients for pâte à choux: 

  • 1/2 cup butter (1 stick)
  • 1 cup water
  • 1/8 tsp. salt
  • 1 cup all purpose flour
  • 4 eggs

Ingredients for filling: 

  • 1/2 pint heavy cream
  • 1 8oz. package of cream cheese
  • 3/4 cup powdered sugar
  • 1 tsp. lemon zest

Directions: 

1) In saucepan, combine butter, water and salt and bring to a boil. Add flour, stirring rigorously until the mixture forms a ball. Remove from heat and cool for 10 minutes. 

2) Preheat oven to 400 degrees. Add mixture to a mixer, and beat eggs in one at a time until smooth. If you don’t have a mixer, mix with a wooden spoon.  On a cookie sheet, drop batter by teaspoons about 4 inches apart. Bake for 30 minutes or until golden. DO NOT open the oven to check until at least 5 minutes before bake time is over; the puffs will collapse if oven is opened too early. Cool on wire rack. 

3) To make the filling: beat 1/2 pint heavy cream with a mixer until whipped, and set aside in a bowl in the refrigerator. Then start blending the cream cheese with powdered sugar, adding a little sugar at a time until combined. Add 1 tsp. lemon zest (optional). Fold in whipped cream by hand until combined with cream cheese. 

4) Carefully cut the tops off the puffs and add a spoonful of cream cheese filling to each. Serve and enjoy! 

**If you are serving at a later time, keep the puffs and the filling separate in the refrigerator until you’re ready to combine them. That way they won’t get soggy. If serving in the distant future, the puffs can filled with filling then frozen in zip-lock bags (for up to 2 months), then defrosted at room temperature. 

_________________________________________________________________________________ 

Directions with pretty pictures and elaborate jibber-jabber: 

DSC_0004 

Melt 1/2 cup of butter in a saucepan. 

DSC_0010 

Add salt. Don’t mind the 1/4 tsp. I used; I made a double batch. 

DSC_0015 

Add water. 

DSC_0021 

Let the mixture come to a boil. 

DSC_0023 

Then add the flour. 

DSC_0024 

Stir rigorously until the mixture forms a sticky ball of dough. 

DSC_0026 

Like this. 

Cool for about 10 minutes. 

Preheat the oven for 400 degrees. 

DSC_0032 

Put dough into the mixing bowl. 

DSC_0035 

DSC_0040 

Add one egg at a time, beating until well blended before adding another egg. 

DSC_0044 

Blend until dough is smooth. 

DSC_0051 

On a cookie sheet, drop batter by teaspoons about 4 inches apart. Bake for 30 minutes or until golden. DO NOT open the oven to check until at least 5 minutes before bake time is over; the puffs will collapse if oven is opened too early. 

  DSC_0065 

 DSC_0067 

Cool on wire rack. 

DSC_0058 

To make the filling: beat 1/2 pint heavy cream with a mixer until whipped, and set aside in a bowl in the refrigerator. 

DSC_0061 

Then start blending the cream cheese with powdered sugar, adding a little sugar at a time until combined. 

DSC_0074 

DSC_0072 

Add 1 tsp. lemon zest (optional). 

DSC_0077 

Fold in whipped cream by hand until combined with cream cheese. 

DSC_0076 

Carefully cut the tops off the puffs and add a spoonful of cream cheese filling to each. I like to put the tops back on haphazardly to show a gap of filling. It’s like a tease. 

DSC_0090 

Serve and enjoy! 

DSC_0091 

Now if you don’t mind, I’m going to eat the rest of the plate.

25 Thoughts on “Cream Puffs.

  1. jenny pyle on February 18, 2010 at 9:08 am said:

    welcome back! Missed you. I think I speak for everyone following you that we all breathed a sigh of relief to receive our soupbelly in the inbox today. Will make the cream puffs today just because it’s nice to have you back!!!

  2. Your Neighbor in SD on February 18, 2010 at 1:49 pm said:

    Yay!! You’re back – and what a yummy way to come back! You’ve definitely been missed :) Thanks for the yummy post!!

  3. OMG! I’m so excited about making these cream puffs. I always drool over them when I see them in a frozen container at the store and freak when I see that they are like $9. Thanks for the recipe and I can’t wait to make them! Welcome back. I missed ya too!

  4. I love cream puffs, these look beautiful! Love the idea of the lemony filling – gorgeous :)

  5. I was starting to get worried about you! Glad to see you back. Pate a chaux scares the hell out of me, but the puffs do look amazing…

  6. :)I have to say, I’m so glad you are posting again! You have one of my favorite blogs so every time I was checking in and there was nothing new I was frightened that you may have tired of your public persona.

    Welcome back and get your ass back in that kitchen and cook us some more food!!!!

  7. Yeaaaaa!! Welcome back! I love the new banner at the top; it’s too cute. I love making cream puffs, but I’m not crazy about them. Nevertheless, your puffs look amazing. I love the process photos! What a great comeback!!

  8. I could go for some cream puffs for breakfast.

  9. Michele on February 20, 2010 at 3:40 pm said:

    Welcome back!!! We missed you, I’m gonna make the puffs tonite, thank you!!

  10. So happy to see that you are posting again!! I have been secretly following your blog, and would check every so often. I cannot wait to try making these puffs! Quick question, does the filling taste like that of Beard Papa? Thanks for sharing this!

  11. I made these and they are awesome although they look more like hamburger bun sizes instead :) The filling is AMAZING!

  12. Pingback: Cream Puffs – Soup Belly | Happy Happy Joy Joy

  13. These puffs are so evil but so good! And welcome back!

  14. Thank you for all the wonderful comments everyone! It’s good to be back…

  15. Good posting

  16. Pingback: Lemon Cream Puffs | Real Mom Kitchen

  17. Mary Beth on April 1, 2010 at 5:50 am said:

    Ureeeka! Finally, I have found the perfect Easter desert recipe! Thank you sooo much. Your blog is so inviting. Look forward to your posts, lovely photography, and lucious recipes. Thank you for taking the time to do all of this…
    grateful reader

  18. elise on April 9, 2010 at 1:33 pm said:

    do you think that you could poke a hole in the side of these and pipe the cream filling into it? just wondering what your thoughts are as i am planning on making theses sunday :) let me know and welcome back

  19. um..YEAH! These look amazing.. This was the first post I found of yours and I have to say, I’m an instant fan of your blog. Keep it up! Looking forward to more :)

  20. I loved this recipe! I was very intimidated to try something that looks so gourmet and complicated, but ti turned out amazing!! I used a pastry bag to pipe the filling inside the puffs and they looked so fancy! My friends were very impressed.
    I came across your blog on a search for a cream puff recipe, and now I’m a loyal follower! Love your blog!

  21. Gergana – I’m glad your cream puffs were a success! :)

  22. Brett – Thank you! I hope you enjoy the recipe :)

  23. Pingback: Cream Puff project « What the PHO???

  24. Whew, I just made these bad-boys for dinner, lol. Sometimes I buy these at the grocery store, but to me they seem expensive there. I always presumed that making these would be out of my league, but like with most good things, it turns out to be really simple.

    I’m whacked-out on cold meds, so I’m pretty dumb. At one point, I looked at the ingredients and thought it said “one 18-ounce package of cream cheese.” So I’m like, “That seems like a LOT of cream cheese to me.” I look at my package, and it says 8oz. And this is when my cold-meds stupor -really- showed up:

    I actually had the thought, “Hmm, 18oz… versus… 8oz. Well, she’s asian. Maybe they have 18oz cream cheese packages over there…”

    Anyway, I snapped out of my idiotic state, and figured out the truth. Then my wife and I had a good laugh over the incident, and she did a little research and found out that you’ve been living in America your whole life. Cool. :)

    Thanks, this is great stuff. A funny thing to make for dinner, but whatever.

  25. Linda on April 9, 2014 at 7:37 pm said:

    What a great clear yet simple to follow recipe. Finally I made a successful potachoux!
    whoo hoo! These are delicious and I am forever grateful for this recipe. Mine turned out wonderfully today!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Post Navigation

Blog Widget by LinkWithin