Of course, it means I end up eating oh about 20, but in the moment when you are eating a small little bite of a decadent dessert it doesn't feel all that bad for you :)
Moderation is key...a key I have apparently misplaced, lost or mailed away!
Let's talk cream puffs!! I LOVE cream puffs! Plus these cream puffs are made from whole wheat flour, woo hoo!!!
They are not as complicated as you may think they are!! Much like all of my food, it just looks harder than it is...but shhhhh don't tell my secret! Let everyone ooohhh and aaahhhhh over the food please ;)
Ingredients
You read that correctly, that it IT!!! This is more about technique than ingredients... 5 ingredients and 1 is water!
Let's walk through this step by step
Preheat oven to 400 degrees F, line a baking sheet with parchment paper
Combine butter and water together in a heavy bottom pan over medium heat
While butter is melting, fit an icing bag with a tip and place it in a cup for stability... this is NOT necessary, you can use a plain zip-loc style bag with the tip snipped off... just DO NOT snip the tip until you are ready to pipe.
When butter is melted into the water, reduce heat to low and add your flour and stir until mixture forms a ball.
Remove from heat. Stir in eggs, one at a time, beating until dough is smooth.
Fill your pastry or zip-loc bag
Pipe golf ball sized rounds onto a parchment lined baking sheet
Using the back of a spoon, dip it into water and gently press the tips down making a smooth surface
Bake puff shells for 25 to 35 minutes or until puffed and golden brown. The puffs should be golden/crisp or they may collapse. Remove from oven and cool completely.
At this point you can use another bag fitted with a small tip and poke your cream puff and fill with filling of choice.... Vanilla whipped cream, pastry cream, chocolate buttercream, lemon curd, etc...
The possibilities are endless!!!
Happy Eating!
