After last week’s somewhat-of-a-failure with the first recipe from Dorie’s new Around My French Table cookbook for French Fridays With Dorie for gougeres (cheesy cream puffs), I wasn’t about to let the fact that my gougeres puffed up in the oven (twice) and then deflated when I took them out rule me defeated in pate a choux or cream puffs. So on Sunday, I found a recipe for sweet Cream Puffs on the Joy of Baking website and decided to make dessert instead of using more expensive cheese for the gougeres. Same concept, but I was able to fill them with two different kinds of sweet cream—French vanilla and chocolate. Kevin loves cream puffs, eclairs, profiteroles and the like. (They are not my favorite thing, in fact, I didn’t even taste the ones I made on Sunday.)
But get a look at this---
That’s right, uh huh, my cream puffs puffed! (Doing the happy rap dance.) The choux pastry recipe from Joy of Baking is different from the gougeres. But only slightly. There is no milk and there is a tiny bit of added sugar. I love that these were brushed with a little egg wash that made them shine.
I made the yummy “cheater” filling for half of these with the recipe for the Boston Cream Whoopie Pies filling, which uses French vanilla pudding mix, milk and heavy cream and whips into a perfect creamy filling for the whoopie pies AND these cream puffs. This recipe for cream puffs only makes 12, so I filled six of them with the French vanilla cream and after making some ganache for the tops of them (4 ounces 60% chocolate chips and 1/2 cup cream), I had a bunch of the ganache left over after dipping some of the tops of the puffs in it, so I spooned up a good 1/3-1/2 cup of the ganache and added it to the rest of the vanilla pudding cream and folded it together to get a really good whipped chocolate cream. Kevin and the boys had a hard time deciding which they liked best. While I didn’t taste an actual cream puff all made up, I’d have to vote for the chocolate cream filling as the best. (Surprise!) ;)
Which one would you go for?
One of each, please. You got it.
I would make these again in a heartbeat for a shower or party or just because Kevin and the boys really liked them. And I’m happy to have perfected pate a choux/cream puffs! I might even try those gougeres again sometime, I really think they just weren’t baked long enough to keep that crispy exterior from protecting the inside (even though I baked them for the recommended time, I’d bake them longer next time.)
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