Cream Puffs

I am seriously debating whether or not to actually post this recipe... just because cream puffs seem like a lot of work, but in reality are embarrassingly simple. Especially if you take the short cuts I did... no one even has to know they are easy (except I just ratted myself out...) There are a couple different options you can do for filling here, you can use just straight whipped cream, the chocolate cream recipe I have included, or a 'custard' style filling which is hands down the favorite in my family.

Plus, they look so pretty all plated with a little whipped cream, and WOW these went fast on Easter! :)

Pate a choux (Pastry):

1 cup water
1 stick unsalted butter
1/2 teaspoon salt
2 teaspoons sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 for egg wash

Preheat the oven to 425 degrees F. In a medium saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. Immediately remove from heat and add all the flour at once, stirring until all the flour is incorporated, about a minute. Return the pan to the heat and cook, stirring, about 30 more seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, adding 1 egg at a time until just incorporated. Stop to scrape the bowl after each egg. After 3 eggs dough should be smooth and glossy, and kinda think but fall slowly from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Pipe the dough onto the baking sheet, (you can use a pastry bag, or I used a sandwich bag with the corner snipped off, and no tip... I'm a little ghetto like that) Make about 2-inch diameter rounds. Whisk the remaining egg with 1 1/2 teaspoons water and brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 mins, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 10-15 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Fillings:

3 cups cold heavy cream, plus 1-2 tablespoons

2 teaspoons of GOOD vanilla (none of that imitation stuff...)

3-4 tablespoons powdered sugar

4 oz semi-sweet chocolate pieces

1 pkg Vanilla flavor Jello Pudding mix (don't judge)

Whipped cream: Whip the cream until you have soft peaks, add 2 tablespoons of sugar and vanilla. Whip about 30 more seconds to incorporate and stiffen cream. Set aside approx 1/3 of the whipped cream.
Chocolate whipped cream: Melt the chocolate in the microwave or double boiler until it is smooth and thin, add 1 tablespoon of whipping cream and stir well, fold in a little bit of the whipped cream to temper the mixture, then in a separate bowl, fold the chocolate mixture into approx one cup of the whipped cream. set aside."Custard" filling: Mix the vanilla pudding according to the instructions on the package. When set, mix 1 cup of the pudding with approx 1 cup of the whipped cream. Fold it together gently, set aside.
To fill the cream puffs use a piping bag (or I have a little decorator, injector thing I stole from my dad that works AWESOME.) or simply cut off tops, spoon in filling and replace the tops... but it looks much prettier if you pipe it in... and i like to garnish mine with chocolate syrup, powdered sugar, and fresh fruit... as pictured above. :) Happy Baking!