So I made creme puffs. Oh, yes, I did!
I started out trying to make butter.
See, I selected light whipping cream, 1 pint, on my grocery click list, but they were out and, since I chose Substitute for Out Of Stock Items, they substituted a quart of heavy whipping cream. So I thought I would make butter.
Put it in my blender.
The durn stuff didn’t separate, probably because it had carageenan and stuff in it. But it whipped up good and thick.
With all that cream, I just naturally had to make creme puffs! I sweetened this ever-so-slightly with Penzys vanilla sugar.
They’re stinkin’ easy, and everybody goes Oooooooo! Win-win.
I just made a little batch.
Proportions for Choux Pastry (like for creme puffs)
- 1/8 cup butter (or margarine)
- 1/4 cup water
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1 egg
This makes about four biggish puffs. I doubled this and made them smaller and got 10.
Bring water, salt and butter to a boil. Add the flour and stir it until it forms a ball that pulls away from the sides of the pan. If you’re not making a large batch, you may need to take it off the heat immediately.
Let this rest for 5 minutes while you crack and mix up your egg(s). Add the egg(s) to the flour ball. It will look alarming, but keep mixing: It WILL combine.
Pipe into the shape you want using a pastry bag, or plop it in spoonfuls (the MomGoth method onto an ungreased baking pan.
Bake at 375F for about 1/2 hour, or until there is not one glint or bubble of moisture on the surface of any of the puffs. Don’t check very often. I got a stove with a glass front just so I could make creme puffs. Crazy.
When they’re done, cool them on a rack.
Meanwhile, make ganache for the top. Dead easy.
Measure equal amounts of chopped semi-sweet chocolate or good chocolate chips and cream.
Put the chocolate into a bowl. Heat the cream until it just begins to simmer. Pour the hot cream over the chocolate. Let sit for a few minutes, then stir until it’s all mixed together and dark and glossy.
Put the cream into a piping bag. I don’t have one (have one on order), so I put the cream into a plastic sandwich bag and cut off the tip. Poke a hole in the side of a puff, stick the pointy end of the bag into the hole, and squeeze the cream in. You can feel the puff inflate with it. When the puffs are all filled, dip the tops into the ganache or spoon it over them.
Sara made me put on the chef’s hat that Chef Lana Cullison gave me.
Try ’em some time.
A WRITING PROMPT FROM ME TO YOU: Something really easy that looks really hard.