Cherry Popped: Creme Puffs

Today Anya and I tearfully said our goodbyes to our older sister who was visiting from Miami. After coming back from the airport in the dreary rain we needed something to lighten our spirits. Within three clicks we came upon inspiration on Foodgawker to make Chocolate Drizzled Cream Puffs.

So we popped our cream puff making cherries and it took no time! We stuffed them with homemade whipped cream and chocolate sauce. I even opted to put in blueberries with suggestion from my mom who had eaten raspberry creme-puffs last week at The Venetian in Las Vegas. The process was simple and the results were D-E-L-C-I-O-U-S! So light and sweet I easily could've eaten five (but the summer bikini in my closet was telling me, two was more than enough). I'll simplify the recipe here:

Creme Puffs
Makes 6 mini puffs

1/2 cup of milk
2 tbs of butter
1 tsp of sugar
Pinch of salt
1/2 cup of flour
3 eggs

Heat first four ingredients (milk, butter, sugar, salt) in a small sauce pan on medium heat until liquid boils, stirring occasionally. Turn the fire on low once liquid boils and pour in the all the flour. Stir until even dough forms together. Keep on low fire, stirring so dough dries evenly.

Remove the dough from the sauce pan and place in a small mixing bowl and let cool. While cooling, grease a baking pan with butter and lightly sprinkle with flour. Preheat the oven to 375. Once the dough is cool prepare a mixer with blender blades and turn it on medium speed. Drop in one egg at a time making sure to completely blend it into the dough before proceeding with the next egg. With the first egg in, the dough may look a little curdled but by the time the second egg is completely blended, it should develop a good paste-y consistency; which will indicate it's ready.

Using a zip lock bag with a tip cut off, pile all the dough into the bag. Squeeze out about 1 1/2 inch circles with the dough onto the baking pan. Be very cautious and neat, because it can get very messy, very fast. Place them about a inch apart from each other. Beat the last egg with about a tablespoon of water to create the egg wash. Lightly brush the egg wash onto the dough puffs.

Bake at 375 for 25 minutes to a half hour or until they have a flakey golden crust. Let sit in the oven with the door cracked open for an additional half hour to cool.

Optional: Slice creme puff in half and stuff with whipped cream and fruit (strawberry, raspberry, blueberry etc.). Cover and drizzle with chocolate sauce.


P.S: Here's a sneak peek at a little D.I.Y project I'm working on with a pair of my mom's old jeans, I'll be sure to post the final results.