Thursday, September 10, 2009

Cream Puffs

While I was busy with the kids' curriculum and helping Charming, Superman took over dessert duties, both for Friday night and Game Night. Remember Superman is the only one who knew how to cook when we got married, so the man can cook.

When he asked me what I wanted for dessert Friday night, I said, "Beignets!" But then I said, "Okay, not beignets. I know you need the fryer for that and all that oil is a pain. Surprise me!" (Ask LoveAphid, she was on Skype with me during this conversation.) Anyway, he came back with Cream Puffs! Close to Beignets, but without the frying. How cool was that? We all liked them so much that he made them again for Game Night, a which point I whipped out the camera and informed him, "You are now a blog post!"

So, without further ado, here is a picture of the Cream Puffs that Superman made! (Don't they look yummy?)

I like mine plain (without chocolate and filling), so I nabbed some before he finished them and just sprinkled powdered sugar on them.

Want to make some of your own? He just pulled the recipe from and you can do the same thing...or you can just keep reading because I hate being told I have to click for a recipe...I'm lazy that way.

Cream Puffs from

1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.

Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. (Superman used the ice cream scooper and prefers to use parchment paper.) Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.

Don't forget the Pastry Cream!

Pastry Cream from

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs. (Superman says you'll get the best results if you let the cream chill for a long time - 2 plus hours.)

Finally, we (yes, I was part of it on Saturday evening) melted chocolate chips (because we didn't have Baker's Chocolate) and drizzled it on the cream puff and then sprinkled powdered sugar over the entire thing.

I think Superman should make dessert more often, what do you think?


Melissa Henning said...

WOW! Those DO look amazing! *high five* for Superman!

Becky said...

I love the idea of using the ice cream scoop. I was all prepared to make some cream puffs tomorrow because my daughter wants a cream puff tower for her "birthday cake" - but she informed me she wants the frozen Costco ones. So, we're taking the easy way out, but soon we'll by trying your (Superman's) recipe. It looks scrumptious.

Clark said...

They really did photograph well! I would actually make the creme the day before. It will be chilled after a few hours, but the taste and texture improve after being chilled overnight.