Tuesday Tastings :: Cream Puffs

We styled a super girly french-themed baby shower last month, and my friend Andrea from Bake Sale was the genius behind the unbelievably delish spread of Parisian treats (The Byrd Collective arranged those-to-die for garden roses and She-n-He was behind the lens.) These cream puffs were the thing I couldn’t stop eating, and unfortunately, I was left with all the leftovers. A light-as-air pastry enveloping fresh whipped cream and covered in a decadent bittersweet chocolate sauce…even just one is the perfect pairing with a cup of coffee or sweet ending to a meal (though more than one is even better!) Andrea was sweet enough to share the recipe with us here, and I can’t wait to try making them myself. 

Cream Puffs with Chocolate Sauce

By Andrea Bearce

*yields 15

Ingredients:

• 1 cup water
• 6 tablespoons butter
• 1 tablespoon sugar
• 1 cup flour
• 4 eggs

Instructions:

1. Preheat oven to 375 degrees.
2. Place water, butter, and sugar in a medium sauce pan on medium heat. Once butter is completely melted, pour flour into pan and stir vigorously with a wooden spoon until mixture comes together as a thick dough. Place dough in the bowl of an electric stand mixer fitted with a paddle attachment. Blend eggs into the mixture one at a time until fully incorporated.
3. Place mixture into a piping bag fitted with a round tip. Pipe 1/4 cup mounds onto a baking sheet lined with a silpat, leaving about 2 inches between mounds. Bake for 40 minutes or until golden brown. Let cool completely.
4. Slice each puff in half and fill with whipped cream, pastry cream, or fruit of your choice. Drizzle with warm homemade or store-bought chocolate sauce.