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Have you ever made cream puffs? Why didn’t someone tell me how simple this is!!???!!! Or how delicious? Seriously, the local bakery has nothing on me with these beautiful pastry delights. I can’t believe I’ve never tried to make them before. With three parts and one of them having a fancy French name like choux pastry, I was always too intimidated to try. Thank goodness for the Secret Recipe Club and my assigned blog, this month, Frugal Antics of a Harried Homemaker. The Frugal Antics author is a third generation baker with a passion for family and food. I spent hours poring over the recipes on her site, bookmarking dozens, before finally selecting her Cream Puff recipe for my November Secret Recipe Club entry. Having never attempted cream puffs, before, I honestly didn’t change a thing. The recipe is AMAZING, as is, though now that I know I can do it, I may play around with some different fillings — even some savory ones would be delish! Anyway, a huge thank you to Frugal Antics for sharing the recipe and this is how I prepared them at my home.
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Decadently delicious, custard-filled cream puffs with ganache.
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Ingredients
- 1 cup water
- 1 stick butter
- 1 cup flour
- 4 eggs
- 1/2 cup sugar
- 1/2 tsp salt
- 1/3 cup flour
- 1 can evaporated milk + enough milk to make 2 cups
- 2 beaten eggs
- 2 tsp vanilla
- 1 (12 oz) pkg milk chocolate chips
- 3/4 cup heavy cream
Ingredients for the Choux Pastry
Custard Filling:
Easy Ganache:
Instructions
- Combine the water and butter in a saucepan. Heat until it boils.
- Add the flour and stir vigourously until it forms a ball (about a minute).
- Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly.
- Add eggs one at a time. The dough will be yellower, much softer and sticky.
- Drop by spoonfuls onto an ungreased cookie sheet. (The original recipe said the recipe would make 8 large puffs, but I got 10 puffs that seemed plenty large for a single serving.)
- Bake at 400 degrees, until the puffs are puffed up, golden brown and dry.
- Large puffs will need to bake 45 minutes and the smaller ones need around 30 minutes. (Mine baked about 35 minutes.)
- In a microwave safe bowl (I usually use my 8 cup batter bowl from Pampered Chef), combine sugar, salt and flour.
- Add milk.
- Microwave a minute at a time until thick, stirring between each minute.
- Beat eggs in a small bowl.
- When milk mixture is thickened, stir a small amount of the heated mixture into the eggs to temper them (this warms the eggs and prevents them from scrambling and ruining your custard). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick.
- Add the vanilla.
- Cool before filling the cream puffs.
- Cut the tops off the puffs.
- Fill with custard. Replace tops.
- Pour the cream over the chocolate chips in a microwave-safe bowl.
- Melt the chocolate in the microwave one minute at a time, stirring in between, until the chocolate and cream are blended, smooth and heavenly!
- Drizzle over the cream puff tops.
- Enjoy!
To make the choux pastry:
To make the custard:
To make Ganache:
These cream puffs look to die for! You’re right, they ARE easy to make and look so impressive. Plus they taste delicious too, I bet.
They were definitely yummy, Maya. They didn’t last long at our house. Thanks so much for the visit!
I was shocked at how easy cream puffs are too! It seems like you only see them at the fanciest bakeries and restaurants. Yours look really good!
Amanda, that’s why we always look so amazing when we make them, right?
Thanks for stopping by!
Oh, yum! These look amazing. I have had a craving for a cream puff lately, so will have to give these a try.
Thanks, Andrea! I’m glad you stopped by!
This sounds delicious, I’m going to try this recipe with my teens who also like to bake. Thanks for posting!
Great idea, Janis! Thanks for visiting!
So glad you liked these. They are by far one of my family’s favorite “fancy” desserts. I just don’t tell them how easy they are to put them together.
Kristen, I hope I didn’t blow your secret. Remember to keep a little flour dust on your cheeks and apron-front. That should fool them, for sure.
I appreciate you sharing the recipe. I had so much fun going through all of them at your blog and bookmarking or pinning them for later. I wonder how long it would take me to cook through your blog? lol
Oh my, amazingly delicious looking and wish that I was enjoying a few right now.
If you haven’t already, I’d love for you to check out my group ‘A’ SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
Lisa, wish you were here to share some with a good visit! I have never cooked with Pork Belly. Now, you have me curious and it’s “on my list”.
If I ever get through my list of bookmarked recipes, I think it will be some sort of Guiness world record!
Oh wow now I am thinking I may need to make these for Thanksgiving dinner! My sister would love these!
Samantha, it could be a whole new tradition! Maybe it would be a yummy way to use some leftover turkey, too. I’m thinking something like turkey casserole in a shell or turkey salad cream puffs or….
Looks delicious — so fun to be in SRC with you!
Amy, I love it, too. SRC was a great idea!
Glenda, these look fabulous! Great find for this months SRC!!!
Thanks, Trisha! So glad you stopped by.
I’d have been intimidated by making cream puffs but you make it sound so easy!
If you haven’t already, I’d love it if you’d check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.
Amy, I was the same way. You have to try it! It really IS easy! Your oatmeal sounds delish. I’ll have to stop by and check out the recipe.
Holy yum. I haven’t made cream puffs in ages. I should get these on my holiday list.
Thanks for sharing!
Colleen, you’re right. Now is the perfect time to try some, again. So glad you stopped for a visit!
I love cream puffs, I know how easy they are to make, but I never have. I obviously need to get on it because I am trying to crawl through the computer screen to grab one of yours!
lol Jo. I know what you mean. That happens to me almost every new reveal with SRC! Thanks for stopping by!
how did you know these were my favorite, I’ll take a whole plate full