When I made the simple Chocolate Pots De Creme the other night, I wanted something to go along with it that would make it an even more phenomenal dessert. So I decided I’d try my hand at making cream puffs for the very first time. I am so glad I did.
The combination of the two makes for a truly glamorous dessert. It would an impressive dish, perfect to serve to company. And best of all, it’s really very expensive. I was able to make 12 servings of the cream puffs and the pots de creme for under $4.
I can not believe how easy it was to make the cream puffs too. There’s very little effort involved and the process is very quick. I’m looking forward to making these a lot. I’m already planning a few different ways I can use them with the apples we plan to pick tomorrow.
- 1/2 c. butter or margarine
- 1 c. water
- 1 c. flour
- 1/4 t. salt
- 4 eggs, slightly beaten
1. Place the butter or margarine and water in a small saucepan. Bring to a rolling boil over high heat. Stir until the butter is completely melted. Remove from heat and immediately add the flour and salt. Stir constantly until the mixture pulls away from the sides of the pan and begins to form a ball. Let sit until room temperature, about 5 minutes.
2. Slowly pour the eggs into the pan while stirring constantly. Stir until smooth. Drop onto a baking sheet lined with parchment paper or lightly greased aluminum foil. (Use a tablespoon to a 1/4 cup of dough, depending on how big you want the cream puffs to be.) Bake at 350 degrees for 35-45 minutes until golden brown. Cool completely.
3. Store the cooled cream puffs in the refrigerator until using. They will stay good for at least 3 days.
4. To fill, carefully cut off the tops and scoop in desired filling.