Who doesn’t love a good cream puff? I have been making these cream puffs since my kids were young. I make small ones for tea parties, and larger ones for desserts. The pastry is actually really easy to make and only takes about 10 minutes to make (plus bake time). And you will be surprised at how easy it is to make your own pastry cream filling.
You can also make a sweetened whipped cream for the filling as well.
Cream Puffs are typically filled with a sweetened whipped cream, whereas profiteroles (the same dough) are filled with pastry cream. I have typically made them with the pastry cream. But if you don’t want to take the extra time to make the pastry cream and allow it to chill, a sweetened whipped cream works just as well.
And if you want to make Eclairs, just put the filling in a pastry bag with a large open tip, and pipe about a 4″ long strip of dough onto your prepared baking sheet. Once they are baked and cooled, use a 1/2″ offset piping tip to pipe the filling into the eclairs, from each end. Then dip the top in chocolate ganache (1 cup chocolate chips + 1/2 cup whipping cream, melted together), set aside to cool.
This recipe, and 499 others, can be found in our cookbook Rocky Mountain Lodge & Cabins MORE Favorite Recipes, which you can purchase at our Gift Shop.