Cream Puffs Choux Pastry

[achookwoman]

CreamPuff63,  these are absolutely amazing.  I have just made a batch,  a bit rough looking,  my fault not yours.  They are light and crispy.   I will ice them with coffee icing and fill with sweetened cream,  for DH,  and mine will have raspberry jam and cream in the center and dusted with icing sugar.  Would you mind if I put them on my blog,  with credit to you ofcourse?

[CreamPuff63]

wahooo! I'm so happy that everyone is having success   
go for it chookie - i am very honoured 

[meganjane]

Awesome CP63! Thanks so much for persisting with this. Should I send this to Tenina (acknowledging you, of course)?

[CreamPuff63]

thats a good idea MJ, its better to have recipes that work 

[Thermomixer]

They can be difficult.  It is a matter of practice and getting the right consistency with the dough.  It is hard, because sometimes that one extra egg is too much and so it is worth beating the last egg and adding part in to see if it enough.

Hard to explain. Certainly easier to control in a pan or with an open blender, but I have had success, even with the Gluten-free recipe.

We had chocolate eclair recipe in the weekend supplement.  They look great.

[Caroline J]

Made these today, and they were so easy, and such a hit!  Injected the puffs with a 10ml syringe, done in a jiffy .

Thanks for the recipe

[CreamPuff63]

fantastico  I made these yesterday and think I had about 3 myself (or 4 perhaps... )

[Caroline J]

Making again, they were so popular at the last family gathering!

[Chelsea (Thermie Groupie)]

Made these today, and they were so easy, and such a hit!  Injected the puffs with a 10ml syringe, done in a jiffy .

Thanks for the recipe

What did you inject into them Caroline?  Or is that how you made the slits? 

[Caroline J]

Made small slits with a sharp knife, then after they are finished cooking, inject the chocolate custard into the slit with the syringe.  Then I cover the slit with melted chocolate, so it's not visible

The were fabulous!

[cookie1]

Yummy.

[Chelsea (Thermie Groupie)]

I had a go at making these today.  They looked lovely and didn't sink, but were really uncooked in the middle (even after extra cooking and drying time). I talked to my Mum on the phone tonight (our family's unofficial cream puff expert) and as soon as I said they were uncooked in the middle she asked me if the mixture was really thick.  Of course it was!!!  I should have added another egg in.  My Mum's foolproof stovetop recipe calls for 3 extra large eggs or 4 large/standard eggs (with similar quantities of other ingredients) and I think this recipe probably requires the same.

[Very Happy Jan]

I made these yesterday and they were fantastic. I had extra large eggs so just used the recipe number but still cooked them a little bit longer. I piped a couple and  made Chocolate eclairs for DS2. Instant good mother points.
Thanks for this recipe CP. Gotta love a good cream puff

[Thermomixer]

.... I talked to my Mum on the phone tonight (our family's unofficial cream puff expert) and as soon as I said they were uncooked in the middle she asked me if the mixture was really thick.  Of course it was!!!....

Good old mums - wish mine had been able to cook - especially cream puffs

[renea]

i can't wait to try i am thinking of making a tower of cream puffs drizzled with choc for my mum and husbands bday on the weekend. fingers crossed they turn out!