Simple & Delightful Cream Puffs

by Amanda

I haven’t posted in awhile–oops! Been a bit off track and out of sorts with summer classes. I haven’t even had the willpower to bake all the time like I used to! This might have been a good thing, though… I think all those extra desserts were making me a bit chubby, heh.

plate of cream puffs

I decided to make cream puffs last week for no real reason… that’s what browsing Pinterest will do to ya. You’ll just feel like making everything. I used to love cream puffs when

I was younger because they were the one of the two things my mom would let me make at her bakery. Cream puffs and eclairs. I always loved how the filling she made was so light, creamy, and airy. The cake was just soft, but firm enough that the two went together perfectly. I’ve been craving her cream puffs since I moved away and I finally decided to do something about it.

freshly baked cream puffs

My mom only gave me recipes that made gigantic amounts… the same amounts she’d use for selling at the bakery. I definitely did not need that many. I’m not great at proportions either, so I went with someone else’s recipe. Luckily for me, this cream puff recipe from Project Wedding gave me the almost the exact same result as my mom’s! There were a few modifications on my part and some mistakes here and there. Apparently I have some problems following recipes, but at least I’m good at fixing them (or I’m just getting really lucky here).

Here’s what I’d do differently with this recipe:

  • Don’t use a food processor. Just don’t. It works great but it’s a gigantic pain to clean all the cream off. It will also leak into the center part of the processor and that’s going to take some effort to clean as well. You’ll get the same results using a mixer or a hand mixer. I’m going to stick with my trusty hand mixer. It’ll save me the grief.
  • If you don’t want your cream puffs crispy the way the recipe instructs, only leave them in for 6-8 minutes after reducing the temperature. I prefer light, golden, slightly crispy vs. golden brown and crispy.
  • For the cream, don’t leave it on the heat too long. It will come out more thick than creamy as you’d like.
  • If you intend to fill with a lot of cream, you’ll need to cut back a bit on the sugar. How much depends on you, but I have quite the sweet tooth and I did find it a little too sweet. I also fill my cream puffs up like crazy until they feel significantly heavy, though.

Now, the recipe will make 24 small cream puffs. I have not had much luck with that… seeing as how my sizing is all off. I ended up with 11 large(? medium? what size are these?) cream puffs and if you love cream puffs as much as I do, they’re the perfect size. For reference, I piped them roughly 2 inches wide.

Simple & Delightful Cream Puffs

I’m sure I’ll run into more things each time I make cream puffs, but I am definitely sticking to this recipe! I’m quite happy I found the recipe that I’ve been looking for. They’re so addicting, too! I’ve already run out πŸ™


Jamie September 5, 2014 - 11:11 PM

Rats! I was hoping to see an image of your Panna Cotta! How did it turn out?

Those cookies are adorable! What kind of cream did you use in the middle? It looks like milk, I bet it is a milk like substance? I wouldn’t mind trying these out. However, I’m having to watch what I eat (dieting again).

RE: Winter is a fantastic month! Everyone seems to wear the newest coats or sweatshirt. I’ve also been noticing that at school, people dress down rather than up for a more fashion sense instead of keeping cool. Most people will dress in long sleeve t-shirts instead of a regular shirt and shorts for the heat. How do they stand it? I can barely stand it. I’m over this heat wave! Bring on winter! I agree with you, that anything more than a weeks worth of heat is awful. Although, I do love swimming (or did) I wouldn’t mind a pool in doors. But still! Enough of this heat! I want cold air!

Amanda September 5, 2014 - 11:15 PM

The panna cotta is inside the cookie cups! πŸ™‚

& Also, yes! Aside from pools and beaches, summer has nothing over winter or any other season. You can’t even dress fancy during the summer πŸ™ I’ve tried and oh my goodness is it a gigantic pain to just even exist outside in nice clothing!

Liz September 6, 2014 - 11:58 AM

Interesting! I feel like challenging myself and making an allergy-free version of this. 😑 I could put it in the list of recipes needing half-and-half and whipping cream, which will be made when I make sunflower seed milk and have the seed ‘pulp’ left over to mess with. Because cookies and milk are really great, but blah. 😑 This recipe has milk written all over it.

Rachael | Spache the Spatula September 6, 2014 - 6:23 PM

I’m so glad you liked my recipe! Yours look great and so cute!

One tip about making your cookie cups an even thickness super easily is to just press them to the thickness of your chocolate chips πŸ™‚ It’s really easy to feel the hard chips, so you can basically form them without even looking!

Merii-Beth September 7, 2014 - 7:08 AM

Wow they turned out so nicely! I think I’ll have to try the recipe myself and see how that goes. From what it looks like, doesn’t seem to be too hard!

Nancy September 7, 2014 - 8:25 PM

The chocolate chip cup looks so creative and tasty! Especially with the panna cotta with it! For some reason, I kept on reading that as pina colatta ;~;. I can imagine the excitement of eating these cookies. You don’t need to worry about breaking the cookie while it’s being dipped in the milk. And even better, it’s all handheld :D.

Good luck with your future baking adventures~

Agent Q September 8, 2014 - 7:12 AM

Before reading the rest, I had anticipated that shaping the cups would be difficult. Guess I was on the mark with this one. xD With all the great recipes like this, I should have no reason not to give it a try. Looks good to me! Thanks for the kind warning about the obstacles, but the taste is certainly worth all the pain. πŸ™‚

Aaand now I’m craving some chocolate chip cookies! xD

Cat September 8, 2014 - 9:17 AM

I love the idea of cookie cups! I make cookies so often but have never shaped them like this. Sometimes I use Andes chocolate baking bits, which are crushed pieces and are smaller than chocolate chips. I wonder if those would be easier to use for these.

I like that the panna cotta part doesn’t take that many ingredients. I thought that part would be hard to do. I’ll have to give this recipe a try some time!

Becca September 8, 2014 - 6:36 PM

This sounds delicious! I’ve never had panna cotta before but this recipe makes me want to try it! I couldn’t get the pictures to load (but I think it was probably just the bad campus internet :P). I’ve made cookie cups once more to make little mini fruit pizza cups and it was a pain. They turned out super cute but next time I didn’t even bother with them. I think I will bookmark this so when I feel fancy I can try and make these πŸ™‚

nyuu September 9, 2014 - 9:26 PM

I watch MasterChef too! I’ve been craving sweets >.< I can already tell that this is too difficult for me to replicate lol I never had cooking class when I was in high school, so I feel like I've missed out so much. I wanna try a baking class and learn though :3 I'm super impressed with your baking skills though and it's your first time! You definitely have potential ^^

Amanda September 9, 2014 - 10:27 PM

Thanks! I have absolutely no formal baking training so if I can do this, I bet you can as well! πŸ™‚ It doesn’t hurt to try. Usually mistakes for me end up just not looking nice, but they generally taste delicious still!

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