Cream Puffs in a NYC Kitchen?

Yes, baby!

Never thought these delicate pastries could be so easy to make! And they were so much fun to make!

And the finished product, well, see for yourself:

Beautiful!! YuMMy!!

Martha Stewart just demonstrated this cream puff dough on Martha Stewart Bakes. So, it happens that this dough is a basic French recipe created with only four ingredients: water, flour, butter, and eggs (can also add sugar and/or salt for flavoring). The basic dough is called, “pate a choux”.

I used the cream puffs recipe from my copy of, Swedish Cakes and Cookies.

Cream Puffs
Ingredients for about ten, 3” cream puffs:
1 ¼ C Water
7 T Butter
¾ C + 2 T Flour
½ t salt
2 T sugar
3 medium eggs + 1 t vanilla extract

Process: cook the water, sugar, and butter till boiling. Add the flour, stir and combine until the mixture no longer sticks to the sides of the pot. Let this cool completely then add egg/vanilla mixture in three additions mixing in between each addition. Add to a pastry bag and create your puffs on a parchment lined pan. Bake at 400 degrees for about 20 minutes. Let cool then slice, add whipped cream, and sprinkle with powdered sugar!

Whipped Cream: 8 oz. heavy cream, ½ t vanilla, 2 t powdered sugar.

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2 Comments on “Cream Puffs in a NYC Kitchen?”

  1. Pam says:

    looks fantastic! you have to make that for me when i come to nyc!


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