Cream Puffs


Choux pastry
3/4 cup butter
1 1/2 cup water
1 1/2 cup flour
6 eggs

Chantilly Cream Filling:
1 1/2 cup heavy cream
1/2 cup sugar
2 teaspoons vanilla

Chocolate Icing
4 squares semi-sweet chocolate
1/2 cup heavy cream (35%)


Choux pastry: Bring water and butter to a boil. Add flour all at once in boiling mixture, stir until the dough stops sticking to the sides of the pot. This is the part that is critical, and the reason many cooks are not successful with this simple recipe. Keep the mixture in the cookpot on the stove, and stir and mash while continuing to heat (medium heat) for a further 3-4 minutes. That is the critical step.

Allow to cool until lukewarm. Using a beater, beat the eggs into the thick mixture one by one. Drop in tablespoonfuls on an ungreased cookie sheet and bake for about 30-35 minutes at 375.

Chantilly Cream Filling: Whip the cream as cold as possible. I like to cool the cream in the freezer for a half hour prior, along with the beaters and the beater bowl. Whip to soft peaks, add the sugar and the vanilla. Cut the puffs in half, and fill with whipped cream.

Chocolate Icing: Grate the chocolate. Bring cream to a boil, slowly. Drop in the grated chocolate and stir. Allow the mixture to cool until it thickens, and dip the puffs in the chocolate, half way down, let excess chocolate drip.