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Classic Cream Puffs





Yields
Makes 10 servings

Bring out your inner pastry chef and make a cream puff dough, called pâte á choux, and then a luscious cream filling to pipe into the cream puffs. These are also the same basic components that you make for éclairs, but éclairs are usually topped with a sweet icing.

Classic Cream Puffs




James Carrier
  Cream Puff Dough
  Filling (choose one of the following):
  -Ice cream
  -Chocolate-Orange Cream
  -Lightly sweetened whipped cream flavored with vanilla or a liqueur
  Chocolate ice cream topping (optional)
  Powdered sugar (optional)
Step 1
1

Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.

Step 2
2

Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.

Step 3
3

Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 332Calories from Fat 54
% Daily Value *
Total Fat 20g31%

Saturated Fat 12g60%
Cholesterol 142mg48%
Sodium 196mg9%
Total Carbohydrate 34g12%

Dietary Fiber 0.3g2%
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.