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.
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.
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.
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 🙁