Bunneh and I have a great love for custard, as we’ve talked about before, but even more fun is custard inside of something. One of our favorites is custard in pop overs, but also in cream puffs or eclairs. This week I really wanted custard, which lead to whipping cream which lead to…cream puffs.
One of the tricks with cream puffs is keeping them light and not having your arm fall off as you beat in the eggs. However, there is no cream puff on store shelves which has nearly the flavor and the tender goodness of a homemade cream puff. I made several small puffs for this batch, but I think I like larger puffs better as that provides more space for the goodness of the filling! I went simple on my topping with a little shake of powdered sugar, but this could be a chocolate drizzle, a little bit of cream cheese icing, or even some Fruitivia…though I would fold that into whipping cream…all depending on what flavor combination you’re looking for.
When making cream puffs have a good stuff wooden spoon on hand and make sure to really work each egg all the way in before adding the next!
Ultra Gel Cream Puffs
3/4 cup water
1/2 cup butter
1/2 tsp salt
1 tsp Ultra Gel
1 cup flour
4 large eggs (or 5 medium eggs)
Preheat oven to 375. In a medium non stick pot combine water, butter, salt and Ultra Gel. Bring to a boil over medium heat. Remove from heat and add flour all at once beating until completely combined. If desired add 1/4 tsp nutmeg for a sweet puff or upto 1 tsp mixed herbs for a savory puff. Add one egg at a time to warm mix, beating until smooth. Scoop or pipe onto a lightly greased or parchment paper lined jelly roll pan. Will make 24 to 30 small cream puffs or 12-16 large puffs. Fill with custard, whipping cream, chicken salad, egg salad, or other filling of your choice! Serve warm, or cool. These freeze fairly well for upto 2 weeks.