Classic cream puffs

A time-tested sweet treat!

Cream puffs really came into their own in North America as a popular sweet treat after World War II. Also known as profiteroles, these delicate pastries have been a favourite of mine since childhood. There is something magical about watching a blob of dough puff up in the oven, creating a cavity inside the pastry just begging to be filled with sweet whipped cream, ice cream or even a savoury filling. Don’t be intimidated by the choux or puff dough – it’s actually really easy to make! Although helpful, a stand mixer isn’t essential for cream puffs; you can incorporate the eggs with a hand mixer or even a wooden spoon and a strong forearm. I recently discovered that cream puffs freeze beautifully – so they are a wonderful make-ahead dessert for your next dinner party.  The chocolate and caramel sauces can also be made ahead. This recipe makes approximately two dozen cream puffs.

Ingredients

• 1 cup (250 mL) water
• 1/2 cup (125 mL) unsalted butter
• 1 teaspoon (5mL) white sugar
• 1/4 teaspoon (1.25 mL) salt
• 1 cup (250 mL) unbleached white flour
• 4 large eggs at room temperature

Method

• Heat water, butter, sugar and salt in a large saucepan.
• When water mixture reaches full rolling boil, add flour all at once.
• Stir vigorously with a wooden spoon until the dough comes together in a ball.
• Remove the pot from the heat and transfer dough to a bowl; let cool slightly (to about 130F – 140F).
• Preheat oven to 400F.
• Add eggs one at a time, beating vigorously after each addition (this is where the stand/hand mixer or strong forearm come into play).
• After all eggs have been incorporated, continue beating for several more minutes, until the dough is smooth and glossy, like very thick cake batter.
• With two teaspoons, drop dough onto parchment-lined cookie sheets. I usually make my dough ‘blobs’ about 1.5 inches in size.
• Bake one sheet at a time for 20 minutes until fully puffed and nicely golden on the outside.
• Remove tray from oven and with a sharp knife, make a small horizontal slit on one side of each puff. This will allow the centres to dry out.
• Return to oven for 5 minutes more, then remove and put puffs on a wire rack to cool completely.
• Bake remaining sheet(s) in the same way.
• If serving the same day, leave puffs on wire rack till ready to fill and glaze. To store for a longer period, put cooled puffs in airtight containers and freeze.
• To reheat frozen puffs, preheat oven to 350F. Put puffs on a cookie sheet and put in the oven. Turn heat off and let sit for 5 minutes until crisped up. Let cool 5 minutes before filling.
• To fill crisp cream puffs, slice in half horizontally and put 1 – 2 tablespoons of sweetened whipped cream or good quality vanilla ice cream in the middle. Replace top and glaze with chocolate or caramel sauce (see below).

Thick Chocolate Sauce

This ganache-like sauce makes a wonderful topping for cream puffs, cupcakes and even ice cream or custard. Note that the inclusion of golden or corn syrup is important – it helps prevent the sauce from crystallizing. If you want to make the sauce a little thinner, add milk or cream, 1 teaspoon at a time, until you get the desired thickness. The sauce can be refrigerated or frozen; just be sure to reheat gently in the microwave, stirring often.

Chocolate Sauce – Ingredients

• 1 cup good quality chocolate chips
• ¼ cup butterscotch chips
• 4 teaspoons golden syrup or corn syrup
• 3 – 4 tablespoons Bailey’s Irish Cream liqueur (or other liqueur of your choice)
• 1 – 2 tablespoons milk or whipping cream as needed to thin sauce

Method

• In a 4 cup heatproof measuring cup or bowl, melt chocolate chips over medium heat in the microwave for one minute intervals, stirring with a fork after each minute.
• As soon as the chocolate begins to melt, add the butterscotch chips.
• Continue heating and stirring until you have a smooth mixture.
• Add the golden or corn syrup and beat again till smooth.
• Add the Bailey’s – note that the mixture may appear to separate or seize but keep beating and it will come back together.
• The sauce will continue to thicken as it cools so I recommend adding just a little milk or cream so you don’t over-thin the sauce; you can add more later if needed.
• Transfer sauce to a heatproof jar or jug and store in fridge until ready to use.
• To use, reheat gently in the microwave until just melted (but not hot). The sauce will take on a thinner consistency when warmed.  Add a bit more milk or cream if needed to achieve desired consistency. Stir to thoroughly mix before pouring.
• If you want your glaze to be more frosting-like, pour it over cream puffs and let set for a few minutes.
• The sauce will keep in the fridge for up to two weeks; it can also be frozen.

Caramel Sauce – Ingredients

• ½ cup white sugar
• 3 tablespoons butter
• ¼ cup heavy (whipping) cream

Method

• Place sugar in a medium-sized, heavy-bottomed pot.
• Over medium heat, warm sugar until it melts. Swirl pot occasionally to ensure even heat distribution. The sugar will turn golden brown as it melts and caramelizes.
• When sugar is completely melted and golden, add butter. The mixture may foam up as the butter melts. Stir with a metal spoon.
• When butter is melted, add cream – watch for foaming again.
• Note that when the cream is added, the sugar will likely seize up and become a hard, sticky mass; it will melt as you continue to heat and stir the sauce (so be patient).
• Continue stirring until sugar has melted and sauce is thick and golden.
• Transfer sauce to a heatproof jar or jug and store in fridge until ready to use.
• To use, reheat gently in the microwave until just melted (but not hot). The sauce will take on a thinner consistency when warmed.  Stir to thoroughly mix before pouring.
• The sauce will keep in the fridge for up to two weeks; it can also be frozen.