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Nanny’s Cream Puffs
Hubster loves sweets, I enjoy them too. We don’t always agree on the same treats though, except for this one. I decided to whip up a batch and everyone could choose their own filling. This recipe comes from a yellowed recipe card in my grandmother’s rusty recipe box, but I’m not sure of the original origins. I’ve made a few minor modifications, but not enough to call it my own.

Cream Puffs

Cream Puffs

Choux Ingredients:
6 Tbsp. butter softened, 1 c. warm water, 3/4 c. flour, 1/4 c. 10x sugar, 3 eggs, 1/2 tsp. almond extract, pinch of fresh ground sea salt (omit if using salted butter), 5 oz. finely grated dark chocolate

Choux Directions:
Preheat oven 400°F. Grease and flour two baking sheets. Sift flour and set aside. Beat eggs and set aside. In a small saucepan bring butter and water to a boil. Add flour, extract, sugar and salt to saucepan and beat until mixture pulled away from the sides. Remove from heat allow to cool a bit (you don’t want scrambled eggs in your choux)  and beat in half the eggs, slowly add in remaining eggs until dough becomes smooth (you might not need all the eggs). Drop by the tablespoonful on trays (next time I might roll them into balls). Bake for 30 minutes or until the are golden and puffed. Use a bamboo skewer to prick each puff and place bake in the oven for about 10 more minutes. Cool puffs on wire rack. Use an icing press to fill with pudding or whipped cream, cut a slit  and use a melon-baller to fill with ice cream. Melt chocolate in double boiler and dip the tops of puff. Keep refrigerated or frozen.

For Profiteroles: Fill with ice-cream

For Eclair Puffs: Fill with vanilla pudding

For Cream Puffs: Fill with fresh whipped cream (try adding a pinch of nutmeg to cram before filling

Mine taste great, but the don’t look perfect, but I don’t think they turned out badly for a first attempt.

Do you prefer profiteroles, eclairs or cream puffs?

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