I think there is something about cream puffs that is so elegant.
They're light and fluffy and golden and creamy and delicious of course.
I was so excited to make these that I forgot to take pictures of HOW to make them until I was almost done. But I honestly didn't need a whole other batch to eat, so sorry, this how-to is lacking.
I found the recipe on allrecipes.com. (Cream Puffs) There were a million comments on how to make them better, tricks, changes, and suggestions, but after making them a few times I've discovered it's best not to complicate this one... just follow the recipe!
(I have to admit the one change I would suggest is adding 1 tsp. vanilla to the cream puff batter)
The MOST IMPORTANT step in making cream puffs...
make sure you bake them long enough!
If your puffs are under baked they'll deflate. Which makes them dense and sticky instead of light and fluffy, and impossible to fill. (Not that this has ever happened to me :)
Let them cool completely....
and fill with your cream.
Sprinkle with a little powdered sugar, and enjoy!
We ate some of ours with sliced strawberries and they were wonderful!
They make a great Valentines Day dessert. (remember our menu?)
OK, so I know that they are a bit of work (mostly just the time it takes to fill them). But here is the secret...
These freeze beautifully!
So go ahead and make them a few days early, freeze them, and just pull out as many as you need a couple hours before you want to eat them. How easy is that!
Here's where we link up.