Easy Cream Puff Recipe with Chocolate Cream Filling, White Chocolate Glaze

We have a great privately owned bakery near where I live, and my family enjoys stopping by every so often for a taste of one pastry this bakery has become locally famous for: their eclairs. These suckers are huge–about ten inches long–and about four inches across. They’re also fairly expensive at 5 bucks a pop. And of course, it bothers me a bit that I don’t actually know what’s in them, nor how they’re made–except that an employee once told me that they use ammonia to make them rise.

Now I don’t know about you, but I’d prefer that ammonia be nowhere near the food I’m eating. I like to know exactly what’s in my food, and to feel confident that it’s made in the healthiest environment possible. (And, I like to save money when I can.) So I decided to come up with a recipe for cream puffs–the baby cousin of the éclair. So here’s the result:

If you love this recipe, try these next time!

Easy Cream Puff Recipe

Chocolate Cream Filling, White Chocolate Glaze

Filling

2 packages instant chocolate pudding mix ((3.5-3.9 ounce))
1/3 cup powered cocoa ((pure, not with sugar added))
1/4 tsp vanilla
1 1/2 cup heavy cream
1 1/2 cup fat-free milk

Pastry

1/2 cup real butter ((1 full stick))
1 cup spring water
1/4 tsp sea salt
1 cup all-purpose flour
4 eggs (I use Eggland's Best for their excellent taste and nutrition )

White Chocolate Glaze

1 1/2 cup confectioners' sugar
2 ounces Ghirardelli White Chocolate
2 tsp milk
1/4 tsp vanilla extract

Directions for White Chocolate Glaze

In a large microwave-safe bowl, melt Ghirardelli chocolate–about 40 seconds. If chocolate is not yet melted, heat at additional 5 second intervals. (Chocolate should be melted to just the temperature that allows it to be stirred with a spoon. Do not overheat, as the texture will change.)
Remove bowl from microwave. Stir in confectioners sugar, milk, and vanilla; combine well. (Icing should be drizzling consistency. If it's too stiff, additional milk may be added, a few drops at a time, until desired consistency is reached.)

Directions for Preparing Cream Puffs

In a large bowl, combine chocolate instant pudding mix, cocoa, cream, milk, and vanilla. Cover and refrigerate.
Preheat oven to 425 degrees.
In a large pot, bring water and butter to a boil; remove from heat.
Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl.
Allow flour ball to cool to lukewarm prior to next step.
Using a hand mixer, beat in the eggs, one at a time, until well combined.
Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes. Puffs should be golden brown.
When puffs done, DO NOT remove immediately. Instead, turn off heat and crack oven door; allow to sit for one hour before removing. (This will help to keep them from flattening out as they cool.)
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to insert pudding into shells.
Drizzle White Chocolate Glaze. Sprinkle with a bit of plain cocoa, if desired.
Enjoy!

Hint:

If Cream Puffs will only be eaten a few at a time over a few days, avoid filling all at the same time to avoid them becoming soggy. Instead, place pastry shells in a large Ziplock-style bag, and put the cream filling in the refrigerator, until you’re ready to enjoy your puffs. If puffs become too soft while in the bag, they may be hardened up again by placing them on a cookie sheet and heating for 2-3 minutes in a 425 degree oven.

Alternatively, fill pastries and freeze immediately in a freezer-proof container.

Dessert

American

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