12 February, 2020
Easy Cream Puff Recipe – An Elegant Valentine Dessert
Do you need a good Valentine dessert that is easy, can be made ahead of time and yet have that elegant feel for a special night? This easy cream puff recipe is not only good on Valentine’s Day, but can be a special dessert for any day. My family loves it when I make these and I usually have to hide them, or there will not be any left when I need them. Sometimes they don’t even wait for me to get them put together before they start eating them!
To make sure you get a good cream puff, follow these tips:
- Be careful with puffs when baking. They are easy to deflate.
- Make sure you do not take puffs out of the oven before poking them with a toothpick or wooden skewer (I like the skewer because it is longer) and letting out the steam. Steam inside the puff will cause them to deflate.
- Before assembling them, make sure puffs and filling are at room temperature.
- If you want to make these ahead of time, do not assemble. Keep puffs in an airtight container and assemble before serving.
- If you make the chocolate sauce ahead of time, put in a microwave safe dish and reheat in microwave for 30 seconds.
- Any leftover chocolate sauce can be used for an ice cream topping.
- This recipe will make about 8 cream puffs when using a 1/4 cup measuring cup to divide the dough.
Cream Puff Ingredients
- 1 cup water
- 1/2 cup butter (1 stick)
- 1 cup all-purpose flour
- 4 eggs
Cream Puff Directions
- Preheat oven to 400 degrees.
- In a medium saucepan, over medium high heat, bring water and butter to a boil.
- Reduce heat and stir in flour. Cook mixture over low heat stirring constantly and scraping the bottom and edges of pan so that the mixture does not burn. Cook 1-2 minutes or until it forms a soft and smooth dough.
- Remove from heat.
- Add eggs into dough one at a time, making sure each one gets incorporated before adding another.
- Using a 1/4 cup measuring cup, make rounds and place on a baking stone.
- Bake for 15 minutes. Carefully open oven and turn the baking stone. This will help them to bake evenly.
- Bake another 10 minutes. Carefully open oven and poke each puff with a tooth pick or wooden skewer.
- Bake another 5 – 10 minutes or until lightly brown.
- Take out and let completely cool.
Make Custard Filling
- 3 egg yolks
- 1 cup sugar
- 3 cups whole milk
- 2 tablespoons flour
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla
- In a small saucepan, combine egg yolks and sugar, making sure it is completely incorporated together.
- In a small bowl, whisk together milk, flour and cornstarch.
- Over medium heat, slowly add milk mixture into egg and sugar mixture while constantly stirring.
- Constantly stir till mixture comes to a boil and thickens.
- Take off heat and add in vanilla.
- Let custard cool completely.
- Refrigerate if you are not using right away.
Chocolate Fudge Sauce
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup butter
- 1 1/3 cup sugar
- 1 1/3 cup evaporated milk
- In a small heavy saucepan over medium heat melt the chocolate and butter.
- Add the sugar.
- Gradually stir in the evaporated milk.
- Bring mixture to boiling then reduce heat.
- Boil gently over low heat for 8 minutes, stirring frequently.
- Remove pan from heat and cool slightly.
To assemble and serve cream puffs:
- With a bread knife slice puffs through the middle. You will have a top and bottom.
- Place a generous amount of custard on the bottom half of the cream puff. I think I used around 1/4 of a cup of custard. You will have to divide it evenly among the puffs.
- Place cream puff top on top of custard.
- Drizzly chocolate fudge sauce on top. Again, be generous! You will have left over sauce.
Other Desserts You May Like
Your Opinions Matter
I would love to hear how these turned out for you! Do you have any questions, comments or suggestions? Leave all of those in the comment section below.