Cream Puffs

One day last weekend I got the urge to make Cream Puffs. I have no idea what made me get this urge but at the same time I'm glad that I did.

I had never made Pate a Choix before and I am  really surprised how easy it was as well as how fast it is!

 I think the hardest part was sticking the dough into the mixer! 

I will be honest though. Not all of them "puffed" as one would think they should. I did pipe them out and I should have piped more dough to create a bigger shell. I made them about golf ball size and definitely should have made them bigger! They did create a great shell and hollow base for the custard.

I also didn't create a "normal custard."

 I love the custard filling in these cupcakes and decided to fill the puffs with it. 

Hope everyone is having a wonderful week!!

Cream Puffs
Pate a Choix from this recipe at Food Network
Vanilla Custard from this recipe from Southern Living

Ingredients

• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
• 1 teaspoon salt (for savory)
• 5 3/4 ounces flour
• 1 cup eggs, about 4 large eggs and 2 whites
• **Vanilla Custard, see below

Directions

Preheat oven to 425 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. 

Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.

 With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip

. Pipe immediately into golf ball-size shapes, 2 inches apart onto parchment lined sheet pans. 

Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. 

Once they are removed from the oven pierce with a paring knife immediately to release steam. (When I was doing this, my husband looked at me like I was stupid-- but I said I was following the directions and he stated that he had never seen anyone do this before.)


Fill with desired custard.

*Vanilla Bean Custard recipe*

2 1/2 cups milk

3/4 cup sugar

1/3 cup all purpose flour

2 egg yolks (I used the leftover yolks from the dough)

2 tsp. vanilla bean paste OR 2 tsp. vanilla extract

Whisk Together first 4 ingredients in a 3 quart sauce pan. Cook over medium-heat, whisking constantly, for 10 to 12 minutes or until thickened. Remove from heat and stir in vanilla bean paste. Cover (I cover with saran wrap) and chill for 3 hours.