Hey Guys & Gurls!
Valentines Day is upon us 💝! My hubby and I have been married for almost 13 years now and I still love him just as much as the day we got married, sometimes I want to tie him up and brainwash him into a dishwasher, but I love him. Every year I like to make a homemade valentine for my hubby and this year he requested cream puffs.
I may be making this because we have been watching way too much of The Great British Bake Off and I would love a Paul Hollywood Handshake (prolly not gonna happen). Even though this is my first try making cream puffs or more specifically choux pastry it was way easier than I expected. However, I did not fill them with the traditional pastry cream because I just don't like the taste of it. Instead, I filled mine with a whipped marshmallow fluff that I enjoyed but you can use whatever filling you like. I also have recipes on my blog for Lemon Curd and Chocolate Mousse which would also be great.
1c All-Purpose Flour
4 Large Eggs
7oz Jar Marshmallow Cream
1/4c Butter (room temp)
1/2c Powdered Sugar
1/2c Heavy Cream
8oz Semi-Sweet Chocolate Chips
1/2c Heavy Cream
First, make the filling! Mix together the room temperature butter and powdered sugar. Then mix in the marshmallow cream and lastly the heavy cream. Mix until the cream is thickened. Store in the fridge till ready to use. Also, pre-heat your oven to 400F.
Now start the Choux Pastry. In a saucepan bring the water, milk, butter, salt and sugar to a boil over medium heat.
Then add in all the flour at once and stir with a wooden spoon.
Keep mixing over the heat until a smooth ball forms.
Keep cooking and mixing over medium heat for 1-2 minutes to cook the flour.
Take the dough off the heat and move to a mixer. A hand mixer works fine but I like to use my stand mixer. Let it beat in the mixer for 1-2 minutes to cool the dough.
Then add the eggs 1 at a time making sure they fully incorporate into the dough.
The dough should reach a nice ribbon consistency and fall off the paddle in a V shape.
Place mixture into a piping bag with a 1/2 inch round tip.
Now is time to pipe! On a lined baking sheet pipe out whatever shape you want. If you dont want a pointy tip on your puffs use a wet finger to tap them down.
I wanted to make some cute hearts for valentines day but you can make eclairs or profiteroles. For eclairs pipe them about 4 inches long and about 3/4 inch wide. Profiteroles/cream puffs can be as big or small as you want. Keep in mind that the bigger you make them the longer they might take to bake.
Besides the hearts, I did small puffs so they can be eaten in one shot and are less messy. Cool your puffs before filling.
Time to fill. I like to use a small knife to make an opening and pipe in the filling. You can also cut them in half and spoon in your filling.
Glaze! I forgot to take pictures but the glaze is easy to make. I just combine your chocolate and cream in a heat proof bowl and microwave for 30-sec intervals until melted, stir to combine. I like to let my glaze sit for awhile to let it cool slightly before dipping.
Finished! Keep in mind that once these are filled and glazed they won't last long. I like to eat them before they get soggy but the unfilled puffs will freeze well if you want to make a batch and fill them later.
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