Tuesday, April 8

BAKE IT: Cream Puffs


Cream puff: a light and airy pastry stuffed with a rich creamy whipped filling. Or possibly one of the most easily recognizable desserts in a bakery. They are extremely easy to make right in your own kitchen and can really wow the crowd. Try making some for an upcoming gathering or dinner and you will be an instant hit! I use a cream cheese based filling in mine, but whipping cream based filling are also widely popular.

Full time 1 1/2 hours
Makes approximately 12 cream puffs

You will need:

For pastry:
4 eggs
1 cup water
1 cup flour
1/2 cup shortening
1/4 tsp salt

For filling:
4 oz cream cheese, softened
1/4 cup whipping cream
3 tbsp sugar
1/2 tsp vanilla

Let us begin:

Preheat your oven to 450'

In a medium sauce pot combine water and shortening. Allow to come to boil over medium-high heat.


Reduce heat to low and add in flour, stirring extremely well until the mixture leaves the sides of the pot.


Remove from heat and add in 1 egg at a time, stirring well to fully incorporate after each egg.








Move mixture into a pastry bag (or you can use a spoon) and pipe out 3" round piles on a non stick baking sheet.



Bake in oven for 10-15 minutes and then lower heat to 325'.

Continue baking for 20-25 minutes or until the pastry sounds hollow if you gently tap on their bottoms.


Move to a wire rack to allow to cool completely before continuing.

Once cooled gently slice pastry in half length wise.

In a small bowl combine cream cheese and sugar until light and fluffy.

Add in vanilla.

In a second bowl, whip cream until stiff peaks form. Approximately 5 minutes.

Fold whipped cream into cream cheese mixture.

Move pastry bottoms to a platter or tray and fill with filling mixture.

Top with top half of pastry.

I like to let mine sit in the refrigerator for at least 30 minutes before serving, but you can serve right away if desired. Cheers!