the taste space

Cream Puffs with Whipped Cream and a Chocolate Ganache

Posted in Desserts, Favourites by janet @ the taste space on April 2, 2010

Friends like to ask me about my signature dish and I have a tough time answering because I try so many different recipes. A few of the goodies get repeated, but I also feel that variety is the spice of life and it may be months to years before I retry a recipe. But the truth be told, my favourite repeated dishes are salmon teriyaki and my wheat berry salad with almonds and cranberries in a citrus dressing. They are a bit different and are a treat for guests.

However, I can’t just whip the dishes out of thin air as they aren’t made with pantry staples. I need some advance notice to head to the grocery store before I make them.

But what happens if I have unexpected guests? Well, to be honest, they will likely go hungry if they don’t want leftovers. My grandmother, wise in her years, has staples she can whip up in no time. Cream puffs are her emergency dessert and if pressed, she’ll ask her guests to come with the whipping cream for a stellar dessert.

I never knew cream puffs, light and delicious pastry filled with vanilla whipped cream and smothered with chocolate, could be considered easy. So I put my grandmother’s recipe to the test, to figure out how foolproof it was to make cream puffs.

The cream puff pastry (aka pâte à choux – cabbage paste!) is nice because the ingredients are all pantry staples and you can make it without a machine.  You need to whip it really hard and fast until it pulls from the side of the pan, but no problemo! Next you drop them onto a cookie sheet and bake until they are browned and hollow in the middle. The moist dough allows steam to puff the pastry. Cut them in half, remove any soft dough (still tastes yummy!) and let cool. The pastry can easily be frozen at this point, and later reheated in a 350F oven for a few minutes prior to filling and dressing.

Next, once your guests arrive with the whipping cream, and the cream puffs are cool, stuff them with the whipped cream and top with chocolate ganache. Serve to astonished guests because it was actually quite simple to make, just many small steps towards a delicious dessert.

Cream puffs are incredibly versatile, using any combination of fillings and toppings. Filled with ice cream, they are known as profiteroles, but one could equally fill with savoury vegetables for an impressive lunch. What a powerhouse! :D

This is my submission to this month’s Tea Time Treats for French desserts.

Cream Puffs with Whipped Cream and a Chocolate Ganache

1/2 cup butter
1 cup boiling water
1 cup pre-sifted all purpose flour
1/4 tsp salt
4 unbeaten eggs

1 cup whipping cream
1-2 tbsp sugar
1 tsp cornstarch
1/2 tsp vanilla

1 cup chopped chocolate (dark, bittersweet, mmmm..)
1 tbsp corn syrup
1/3 cup whipping cream

1. Preheat oven to 375F.

2. Combine butter and water in a saucepan, and bring to a boil.  Add flour and salt all at once and beat vigorously (vigorously!) until the mixture leaves the sides of the pan.  At that point, remove from heat and cool slightly.

3. Add eggs one at a time and beat until smooth after adding each egg.  Beat mixture until glossy.

4. Drop batter (or pipe) from a spoon onto a greased baking sheet, each one spaced at least 2″ apart.  Bake 30-40 mins or until light and dry.  Allow to cool completely.

5. Cut the cream puffs in half horizontally, and remove any excess soft dough left in the middle. It should be hollow so that the filling can be added. For the lazies out there, leave this extra dough in there. It is best to stuff and top the cream puffs right before serving.

6. For the filling, beat together whipping cream, sugar, cornstarch and vanilla on high until stiff peaks. Fill the cream puffs and close like a sandwich. Other variations would be to stuff with other flavours like chocolate.

7. For the chocolate ganache, melt together chocolate, corn syrup and whipping cream over medium-low heat. Top over stuffed cream puffs.

Makes 20ish large cream puffs, but may need to double or triple the filling to fill them all at once.

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15 Responses

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  1. pomelo said, on April 2, 2010 at 4:54 PM

    wow i am so impressed, saveur!!!! i can’t believe you made these!!!! i will definitely try this out when i come back to TO. incidentally, are you back from turkey???? in ottawa?

    • Saveur said, on April 6, 2010 at 4:02 AM

      Hey pomelo, They were delıcıous!
      Stıll ın Turkey! The post was post-dated! :)

  2. Sara said, on April 2, 2010 at 9:52 PM

    i LOVE cream puffs! these look delicious!

  3. maris said, on April 4, 2010 at 9:49 PM

    These look like something I’d spend a lot of money for at a bakery. Yum!

  4. balancejoyanddelicias said, on April 8, 2010 at 6:26 AM

    your food pictures are just STUNNING!!! :D

  5. Sophie said, on April 11, 2010 at 5:01 AM

    Waw,..what georgous & marvellous desserts!!

    I am truly gobsmacked!

    MMMMMMMMMMMMM,….excellent!!

  6. jo said, on April 14, 2010 at 9:03 PM

    Gorgeous cream puffs and I’m longing for some now just by looking at your pictures.

  7. Mishti said, on April 15, 2010 at 11:56 AM

    Niiiiice. However, when you drop the batter onto the baking sheet, how big is the dollop? Just trying to get an idea :o Also, how do u scoop out the ‘soft dough’?

    • Saveur said, on April 15, 2010 at 12:58 PM

      Hi Mishti,
      We had many different sizes, but the best is to make them all uniform so they bake for similar lengths of time. I would aim for blobs that are 2cm in size. We used a piping bag, with a circular, pyramidal shape, but scooping works equally well.

  8. mangiodasola said, on April 17, 2010 at 1:34 AM

    I love making pâte à choux! Your cream puffs look great. I’ve never heard of adding cornstarch to whipped cream. I guess it makes it firmer. Good job!! Lovely photos.

  9. […] Nothing says ‘I love you‘ better than a healthy, tasty meal, right? Or is it just me? While I do enjoy desserts, I am more likely to fawn over mangoes, raspberries, pomegranate molasses, […]

  10. A FABULOUS Tea Time Treats entry thanks Janet and so oooh la la too! Karen

  11. March Tea Time Treats Round Up said, on March 10, 2013 at 9:20 AM

    […] 1. Cream Puffs with Whipped Cream and a Chocolate Ganache by Janet of TasteSpace:  Janet  never knew cream puffs, light and delicious pastry filled with vanilla whipped cream and smothered with chocolate, could be considered easy. So, she put her grandmother’s recipe to the test, to figure out how foolproof it was to make cream puffs. Cream puffs are incredibly versatile, using any combination of fillings and toppings. Filled with ice cream, they are known as profiteroles, but one could equally fill with savoury vegetables for an impressive lunch. What a powerhouse! […]

  12. March Tea Time Treats Round Up said, on March 31, 2013 at 5:16 AM

    […] 1. Cream Puffs with Whipped Cream and a Chocolate Ganache by Janet of TasteSpace:  Janet  never knew that cream puffs, light and delicious pastry filled with vanilla whipped cream and smothered with chocolate, could be considered easy. So, she put her grandmother’s recipe to the test, to figure out how foolproof it was to make cream puffs. Cream puffs are incredibly versatile, using any combination of fillings and toppings. Filled with ice cream, they are known as profiteroles, but one could equally fill with savoury vegetables for an impressive lunch. What a powerhouse! […]


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