Did you know that there’s a right way and a wrong way to eat a cream puff?
Since a cream puff is essentially a “sandwich”--two halves of a pastry puff filled with whipped cream—you might think that the right way to go at it is to bite down through the layers.
Eating a cream puff like that will get whipped cream all over your shirt! Plus you’ll find yourself sneezing from the powdered sugar you have just inhaled. The “correct” (and mess-free) way to eat a cream puff is to scrape the top half across the bottom half, so that you end up with two cream-filled halves to enjoy, one at a time. One caution, however: do not, under any circumstances, ask someone to hold the second half for you while you eat the first.
You won’t get your second half back.
For a simple dessert, top your cream puffs with powdered sugar. To really gild the lily, dip the top half in a mocha glaze, as directed in Step 8.
Get guidelines to preparing cream puff pastry here.
1. Heat oven to 425 degrees. Line a large, heavy baking sheet with parchment paper. (If you don’t have parchment paper, use an ungreased baking sheet.)
2. To make puffs: Place water, milk, butter and salt in a heavy saucepan over a medium-low flame. Bring the mixture to a full boil, stirring occasionally.
3. Whisk the flour together in a bowl. Add the dry mixture gradually but swiftly to the boiling mixture, while stirring constantly with a wooden spoon. Keep stirring vigorously, occasionally flattening the dough against the bottom of the pan, until a ball forms and no longer clings to the sides of the sauce pan. Let the mixture cool off the heat for 5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. You can do this by hand, with electric beaters, or in a food processor.
5. Use a large spoon to scoop the batter into 12 or more mounds, placing them 2 to 3 inches apart on the baking sheet(s). Smooth the tops of the pastries with the back of the spoon. (Alternatively, you can use a pastry bag to pipe the dough into mounds.)
6. Bake the dough mounds until they are puffy and showing some color, 15 minutes. Reduce oven heat to 375 degrees and continue baking until the puffs are golden brown and quite firm to the touch, 15-20 minutes longer.
7. Turn off the oven. Gently poke the side of each puff once or twice with a toothpick (to let off steam and prevent sogginess). Let them cool off completely in the oven, with the door open, 45-60 minutes.
8. To serve, split the puffs in half horizontally, fill the bottoms with sweetened whipped cream, and place a top half on each one. Sprinkle generously with powdered sugar. Or you can top the puffs with a mocha glaze: Melt 4 ounces semi-sweet chocolate chips and 2 tablespoons Organic Valley Butter together. Whisk in 4 tablespoons hot, strong coffee. Let cool a few minutes, then dip the top half of each cream puff into the glaze. Chill them to set the glaze, then top your puffs.
Copyright by Terese Allen
Thanks Alexandra, enjoy!