Finals are coming up and it’s totally stressing me out. All these tests and projects due a week before finals and I still have to study. I am a person who can not sit down for hours on end in front of a book, so I decided to go see what I could make in the kitchen. What a great way to procrastinate. I love baking cream puffs. Have you ever had them frozen? Well if you haven’t, try it! This also goes well with my English final, which is to get the best or worst and it can be about anything. Or do a demonstration of how to make something. So for my English final i’m going to share my awesome cream puffs with the class. Lets get to it!
Preheat the oven to 425°F
Step one: Okay first you want to start out with boiling your 2 cups of water in a medium pot. After that finishes, on medium heat, add in 3/4 tsp salt and 2 sticks of butter.
Step two: After it comes to a rolling boil, remove from heat and add in 2 1/2 cups flour. Once all in, stir vigorously. After Number 7, return to medium heart, stirring until the mixture is smooth (like number 8&9 below) and follows the spoon around the pan, which should take less than one minute. Remove from heat, and let it cool for 5 to 10 minutes. When the dough is able to be held in fingers without it burning.
Step Three: Transfer the dough to a mixer, and beat in 8 large eggs one at a time. Beat for at least 2 minutes after adding the last egg until smooth.The picture to the right is what it should look like after being mixed. I didn’t have a mixer, so I hand mixed it. Man, you get a workout from this.
Step Four: Take the dough and put it into a piping bag and if you don’t have any you can use a gallon Ziploc Bag. Cut a small hole in the corner and pipe 2 inch circles. The key to piping these is not to swirl the batter (like the 2 in the back right corner of the photo) or it will puff up ugly and not round. You just want to hold it in one place and squeeze it out.
Step Five: Bake the Puff for about 15-20 minutes, or until golden brown. Try not to open the oven while they are baking because, like popovers, they may fall.
Step Six: Remove to a wire rack to cool down completely. Once cooled you can use a knife to cut slits into the puffs so they can be filled with cream.
Step Seven: Now time for the filling. This box calls for 3 cups of cold milk. Okay, so these are supposed to be “cream” puffs but I really like this vanilla pudding because it gives a little more flavor. Once your pudding is finished, Ziploc bag it or use a piping bag and pipe the pudding into the puffs. And there you have it your cream puffs (pudding puffs) that everyone will love.
You cold eat this just like that or you could freeze them, to turn them into an icy dessert. I personally think they taste so much better frozen, but that’s just my opinion.
- 2 cups water
- 3/4 tsp salt
- 2 sticks unsalted butter
- 2 1/2 cups All purpose flour
- 8 large eggs
- 3 cups milk
- Preheat oven to 425°F
- Combine water, salt, and butter into a medium pot over medium heat. Bring to a rolling boil.
- Remove from heat and add in flour. Mix vigorously.
- Return to medium heat and stir until mixture is smooth and follows the spoon. Should take less than a minute.
- Remove from heat and cool for 5-10 minutes. Test if it’s cool by holding mixture between fingers and having it not burn.
- Transfer mixture to a mixer, and beat in 8 eggs, one at a time.
- Beat for at least 2 minutes after adding in last egg
- Transfer to a piping bag and pipe two inch puffs.
- Bake fore 15-20 minutes or until golden brown. Do not open oven during the process of baking.
- Remove to a wire rack and let it cool down completely.
- Once cooled cut little slits into the puffs
- Create the filling with the instant pudding and milk.
- Transfer in to a piping bag and pipe into puffs
- *optional but recommended* Freeze cream puffs