So today I decided to do cream puffs because cream puffs are delicious. This recipe from Chef in Training  is super simple, however, my first go was not fully a success. The first batch was good but had a sort of not-so-subtle eggy flavor. I fear that this is because after finishing the dough, I added the eggs while the dough was still extremely hot. I tried to see if I had cooked the eggs and it didn’t look like it, however, I can’t see another reason they may have tasted so much like eggs.

The second try, I waited for the dough to cool before adding the eggs (which takes quite a while), and thankfully it tasted much less eggy. My other piece of advice would be to make the pastry part as high as you can (without making it a weird tower) because when they spread out, they look considerably less like the cream puffs you may imagine. The second batch I piped the cream puffs onto the baking sheet instead of just spooning them out, and they actually were not as pretty. Using a spoon to shape them makes for a fluffier looking puff.

The filling for cream puffs is pretty simple. However, when I let it sit the first time it was not for long enough, and it was still really soupy when I tried to add it to the cream puffs. My advice would be to whip it as much as you can and then let it sit overnight if you have the time. I also added vanilla extract because vanilla extract makes everything better. Also, adding a chocolate sauce on top really makes these cream puffs. I used the recipe below and it worked out really well and tastes delicious. Tip: make the chocolate sauce right before you intend to add it to the cream puffs and then you will get a nice, slightly hardened shell on top.

Cream Puffs Recipe

Ingredients:

• 2 packages (3.5 ounces) of instant vanilla pudding mix
• 2 cups heavy whipping cream
• 1 cup milk
• ½ cup butter
• 1 cup water
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 eggs
• vanilla extract

Directions:

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an un-greased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.Frosting:

Frosting:

• ½ cup butter
• ⅓ cup cocoa
• ¼ cup milk
• 3 cups powdered sugar
• ½ tsp. vanilla
• ⅛ tsp. salt

Directions:

1. Melt butter and milk in microwave safe bowl.
2. Add powder sugar, cocoa, salt and vanilla.
3. Whisk together and pour into a large zip lock bag. Cut a small corner off and drizzle chocolate over cream puffs.