RECIPE: CHRISTMAS CREAM PUFFS

Holiday treats are the best aren’t they? They are baked by those you love, there seems to be a never ending supply of baked goods surrounding the home around this time of year. While most people are busy baking cookies, cakes, fudge, and chocolate pretzels, I wanted to share with you my recipe for Christmas cream puffs!

This treat has a semi crisp shell that is filled with a custard and is topped with a delicious chocolate ganache. Made with lots of love, this is a dessert that I know many people love and very few have attempted to make. Today, I have made it easy for you! This minimal recipe is perfect for those looking to make something a little different without having a dish that is extremely complicated.

Take a peek and enjoy!

Recipe serves: 8-10 adults
Prep time: 15 minutes
Cook time: 20-25 minutes


INGREDIENTS:

Salted butter, 1/2 cup
Water, 1 cup
Salt, 1/8 tsp
Flour, 1 cup
Four eggs

Two 3.4oz packages instant pudding mix [French vanilla]
Heavy whipping cream, 2 cups
Milk, 3/4 cup

Semi-sweet chocolate chips, 1/2 bag [6 oz]
Salted butter, 4-5 Tbsp
Holiday sprinkles [optional]

INSTRUCTIONS:

  • Pre heat the oven to 425 degrees. Also, take the four eggs out of the fridge to warm up.
  • In a mixing bowl mix [with a kitchen aid or hand mixer] together the whipping cream, milk, and packages of pudding mix. Combined until thickened and place into the fridge.
  • In a medium pot on the stove add in your water and butter. Turn burner onto high and bring both to a rolling boil.
  • Once boiling add in the salt and flour and mix with a wooden spoon until a dough ball forms. Turn off heat and remove from burner.
  • Transfer dough to a new bowl and wait five minutes. Add in 1 egg at a time mixing the egg in quickly and evenly with a hand or kitchen aid mixer. Continue adding one egg at a time until all eggs have been incorporated.

Quick note: Do not all of your eggs at once. The dough it hot and too many eggs at once will result in the eggs scrambling and the dough needing to be thrown away. Also blending on a high speed will allow steam to escape the dough and it will cool faster.

  • Using a table spoon, scoop dough and place onto a large baking sheet lined in parchment paper [NOT wax paper!] Keep dough at least three inches apart from the next scoop.
  • Place your dough into the oven for 15 minutes. [Do not open the door, as this could cause your dough to collapse!]
  • After 15 minutes, open the oven door and quickly slit each cream puff at the top. [This will allow steam to escape resulting in the hollow shell.] Once each cream puff has been slit, close oven door and cook for 5 more minutes.
  • After the 5 minutes has passed, turn the oven off and gently crack your oven door with a wooden spoon. Do not fully open the oven door and do not remove cream puffs from the oven until the oven has cooled entirely. Opening the door or taking them out before the oven reaches room temp could cause them to deflate.
  • To create the ganache that goes on top, using the double boiler method melt your chocolate with 2 Tbsp butter. While stirring, once butter is melted add another Tbsp of butter into the chocolate. Repeat until the chocolate is smooth and glossy. Dip each cream puff top into the chocolate and add sprinkles before cooled.
  • Once the chocolate had cooled you can fill! You can either fill by poking a hole into the bottom and piping the custard into them or you can cut them in half and fill like a sandwich.
  • Place in the fridge for 10 minutes before serving to set.

Tips:

– When adding eggs into your hot dough, crack eggs and add them to the outside of your dough. [Not in the middle or on top] and slowly incorporate in with the mixer towards the middle. This will help to avoid your egg scrambling and your dough being ruined.

– To pipe filling into the bottom more easily use a large metal open star tip and rotate in a circular motion to cut open the bottom of the cream puff.

– To create a double boiler, simply add 1 inch of water into a sauce pan and place onto the burner. Before turning the burner on, place a heat proof bowl over top. [pyrex glass bowls work great!] Turn burner on low so the water heats up to help melt the chocolate. Do not let water come to a boil, but rather a light simmer at most.

– Avoid getting any water into the chocolate! [Even one drop!] This will cause the chocolate to seize, making it unusable.

I hope that you all enjoyed this recipe. If you have any questions or concerns feel free to ask me down below in the comments! I would love to help! I do want to also mention that this recipe could be used to make eclairs as well. You simple would pipe the dough into thick strips rather then scooping onto the parchment paper. The cooking time may vary though due to the increased size.

Happy Holidays!
Until next time, take care!

To make gluten free]
– Replace same amount of regular flour to gluten free flour [Bob’s Red Mills 1:1]. The size and texture will be different and more dense however.

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