Serves: 5
Although they evoke the mystique of fine bakeries, it’s actually easy to make cream puffs successfully at home. They are made with what the French call choux pastry, which translates as "cabbage pastry" and refers to the way the cooked pastry separates into layers that resemble leaves. Choux pastry is cooked on the stove before baking. The batter can be formed into shapes by dropping it from a spoon or piping it from a pastry tube, using any large fluted tip. Make sure the puffs are fully baked if underbaked, they may collapse. Add the creamy filling as close to serving time as possible to preserve the crisp texture of the exterior. Store unfilled puffs in an airtight container overnight or for up to three months in the freezer.
This Cook's Note: About Cream Puffs recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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