Cream puffs (profiteroles) are one of the many wonderful inventions given to the world by the French. They are at once elegant and simple. The best part of a cream puff is the fact that they are so easy to make. So easy that I really should make them more often.
Pâte à choux is the basis of any cream puff and is like no other dough. It is a soft and light pastry dough also used to make eclairs, beignets and gougères to name just a few.
A mere 4 (5 if you count salt) ingredients make one of the most delicious and widely recognized desserts ever. How easy is this process? Let me show you...
Drop dough onto a lined and greased cookie sheet (I like parchment, but ran out - foil works fine) by heaping tablespoonsful. I got 14 little ones this time, but the recipe really calls for 10.
Baked for 30 minutes in a 400 degree F oven, these are the finished puffs. Let them cool completely before handling.
I cheated on the cream end, using pudding mix made with 1 cup of milk. Once the pudding set I whipped a cup of heavy cream stiff and then folded it into the pudding. Cheating or not, it was actually very good.