These are something I've been making since Jr. High, so I've learned a few tricks. First, no matter what, do not open the oven door during cooking or the puffs will fall. For really firm puffs, shut the oven off a little before the cooking time is finished, and leave the cream puffs in until they are completely cool. I left mine in the oven overnight and filled them in the morning before work. This kept the puffs from getting soggy. Unfortunately, I forgot to take any pictures of my first batch. The two pictured below are left over, but you get the idea.
Friday, February 11, 2011
There was a carry-in at work today, and I wanted to take something easy, but that was a crowd pleaser, so I immediately thought: Cream Puffs. What? Cream puffs are easy? Yes, they are. The actual shell only includes 4 ingredients and can be made in advance. They taste delicious, and they are very impressive to those who have never made them. I use the Better Crocker cookbook for the shell, and then I fill them with fresh cream whipped with a little powdered sugar. I've also filled these with pudding, ganache, and chicken salad (not all at the same time though).