This is the closest to a recipe I've been using; butter though, instead of shortening, and 1tsp. sugar (included when boiling with water etc). Usually the larger puff shells tend to have a bit of uncooked dough, like LouLou's trick, just scoop them out. I usually make mine either tiny or medium sized ones. With these sizes, I do a tiny hole (with a skewer) underneath them and pipe whipped cream (plain or flavoured - chocolate/coffee/butterscotch) with the small nozzle tip - a source of fascination with children, who can't figure out how the cream got in the puffy shells, lol. Made a croquembouche (cream puff pyramid) 2x too; once with chocolate sauce .. and once with toffee/caramel (love it), and spun sugar decorating it (Use two forks held side by side, and dip the ends into caramel. Hold the forks from a height, and wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Slightly messy work but fun). Serve them plain with powdered sugar sprinkled on them, or make eclairs with this dough. Tres magnifique! Endless possibilities from this simply pastry dough.
Thanks for sharing your whipped cream cream cheese filling Hartini, sounds delectable and 'firmer' than plain whipped cream, will try it next time. Good one.
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This is the closest to a recipe I've been using; butter though, instead of shortening, and...
