Cream Puffs II

SUBMITTED BY: bluebayou PHOTO BY: REDPONYGIRL

"These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 12 medium puffs

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup water
1/2 cup butter
1 cup sifted all-purpose flour
1/4 teaspoon salt
4 eggs
1 pint heavy cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

READ REVIEWS (31)

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 27, 2003 by SONEXTWEEK

This is a really great recipe. This was my first time making cream puffs, and let me tell you! They turned out wonderful: light, fluffy, and very good. I didn't make the cream (I used cool-whip instead), but the outside part came out very well.

19 users found this review helpful

Reviewed on Dec. 12, 2003 by LIMCANCOOK

I love this cream puffs. I added 1 1/2 tsp. sugar into the pastry mixture and 3 eggs instead of 4. If after adding 3 large eggs, the dough is thick and fall steadily from the beaters when you lift them out of the bowl, you don't have to add the 4th egg. Add the 4th egg only if the dough still clinging to the beaters. I stored it in the freezer and the filling tasted like ice-cream. Yummylicious!

15 users found this review helpful

Reviewed on Apr. 13, 2005 by REDPONYGIRL

I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good.

7 users found this review helpful

MORE MEMBER REVIEWS