Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect (easy but exciting) addition to your seasonal table.
'cream puffs' on Serious Eats
Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect addition to your seasonal table.
As a kid, I spent much of my summer vacation on Long Island, at my great grandma Ruth's house. Grandma was a domestic queen. Dinner was planned, prepped, and on the stove by noon, and then she'd set about concocting something sweet. My favorite days were when she decided it was time to make a plate of cream puffs. I remember looking on as she stood in her floral print housedress next to her 1940's stove, stirring up a thick paste of butter, flour, and water. After it was dropped by sticky spoonfuls onto the pan, it would magically transform in the oven into crisp and airy puffs.
To encapsulate the velvety chocolate cream, it could be none other than a chocolate puff.
I was vaguely familiar with the dessert named after a famous bicycle race before I came here, but I'd never see what it could really be. It's made by piping out a large ring of choux pastry and baking it until it's puffed and golden, then splitting it and filling it with a base layer of praline cream then topping it with stiff whipped cream.
Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. Some favorites include: pastry cream, pudding, chocolate ganache, whipped lox and cream cheese, or jam.
When I set out to make a gluten-free pâte à choux (that's the dough for cream puffs, éclairs, and other desserts like profiteroles and French crullers), I knew what I wanted: a dough that puffed up in the oven and was light. Who wants a heavy cream puff? Since wheat-based pâte à choux dough relies on gluten-rich bread flour, with 12-13% protein, I wondered how gluten-free pâte à choux would work. Pretty well, it turns out.
When in search of a cream puff, but also in need of a break from Beard Papas, I turn to Choux Factory, with locations in Midtown East and on the Upper East Side. Cream puffs are $2 apiece, in...
Finish off a party with these creamy cream puffs from Kim of Ordinary Recipes Made Gourmet. The dough is a snap to make, and if you don't feel like making the vanilla cream filling, then ice cream or whipped cream make easy substitutes. There are endless topping options as well; powdered sugar, drizzled melted chocolate, cocoa powder, etc. Go crazy! Bite-sized deliciousness awaits....