FBS: MiCook – Cream Puffs with Chocolate sauce

This month I signed up for another Dutch Food Blog Swap. This time I was assigned Maaike’s blog(Dutch). It took me a while to find something, because she has a wide variety of recipes.

Not too long ago I made her lemon bars and I wanted to try my hand at something sweet yet again. Her cream puff recipe caught my eye. I’ve been wanting to make cream puffs for some time now and with my new oven there was nothing that was going to stop me!

Ingredients:

90 gr butter

150 gr flour

2 ts sugar

1 pinch of salt

4 eggs

250 ml whipping cream

50 gr pure chocolate

Maaike fills her cream puffs with whipped cream and custard. I only used whipped cream. Because I baked the cream puffs in 2 layers, I used the fan assist in my oven and used slightly lower temperatures. This recipe is with the original temperatures.

The dough

Add the butter to 250 ml of water and bring to the boil on a low heat.

Mix the flour, sugar and salt.

Add the flour mixture to the pan with the water and continuously stir for 5 minutes on a low heat. The flour needs to cook through or else the cream puffs wont work.

Remove from the heat and cool for 5 minutes.

In the meantime preheat the oven at 390°F/200°C and cover 2 baking sheets with baking parchment.

Mix the eggs through the dough one by one. Make sure you fully incorporate the egg before adding the next one. You can skip the gym and use a wooden spoon to beat the eggs in or use a hand or stand mixer. I used my stand mixer with the flat paddle.

Piping the puffs

Fill a piping bag with a large round spout and pipe 20 golf ball sized puffs. Spread them about 2 inches apart. If you don’t have a piping bag you could use 2 spoons to shape your puffs. I only had a fairly small serrated nozzle. Which surprisingly enough gave a nice effect.

Baking

Bake the cream puffs for 10 minutes at 390°F/200°C. Lower the oven to 375°F/190°C and bake for another 20 minutes, until nicely puffed and golden brown.

My mutant puffs

Turn off the oven, remove the puffs and prick the tops with a skewer to release the steam. Return to the oven for 10 minutes to dry and then cool completely on a wire rack.

Whip the cream, cut the cream puffs and fill them with cream. You could also puncture the bottoms with a piping bag and fill them from underneath.

Melt the chocolate in a hot water bath and sprinkle over the cream puffs. I only used a little for just a bit of extra flavor. Leave to harden in the refrigerator or pop them directly into your mouth.

Thanks Maaike for this lovely recipe. Yet another successful Food Blog Swap!

Check out Marleen’s – Eten uit de volkstuin (in Dutch) website to see what she cooked from Nombelina’s Food blog.