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.
Hey Paul! I just made these and they’re awesome! I’m taking to them to a christmas potluck so made them a bit smaller and added a few drops of peppermint flavor to the whip cream to make them a little festive. At the rate i’m testing them I don’t know if any will actually make it to the party. Anyway, It was my first time on your blog yesterday and I love it!
-Susan Roy
Hi Susan! So glad you liked the cream puff recipe. Stay tuned for lots more tasty ideas! 🙂