We wouldn’t necessarily choose to have cream puffs for dinner…
As a matter of fact, this is likely to be the only time.
But on crazy busy days, when I’ve worked on a post, and there are all sorts of obligations fighting for my attention…we usually eat what Ciao Chow Bambina is offering.
Which means…Miniature Raspberry Cream Puffs it is!
Not ideal? Wait ’til Dom asks what we’re having for dessert…
Cream Puffs.
Hey! We can only do so much…am I right? Thankfully my guy has a sweet tooth, and won’t mind at all!
Actually, we’ll probably have a little popcorn tonight.
When I was growing up and dinner was slim, we knew it was “a popcorn night”! Some things never change! Love it!
I was inspired to make cream puffs as a result of all the beautiful blogs that are now highlighting Christmas recipes.
I thought it would be fun to make these miniature cream puffs (for Christmas) but you could just as easily adapt the filling to suit any flavor composition you’d like. Which means…pumpkin whipped cream slathered in these bite-size puffs would be a lovely dessert for Thanksgiving. Now my wheels are turning.
This recipe comes from my tried and true Italian cooking class…gosh, that little class has paid for itself over and over in delicious food and inspired ideas.
Would you believe me if I told you there are only 7 ingredients in this? And two are for the whipped cream?
Oh my…when I pulled these babies out of the oven – my day was made.
They’re crunchy and egg-y and light, and the perfect tiny vessel for our raspberry flavored whipped cream.
I don’t know why anyone would buy processed whipped cream when you can so easily make it yourself.
We’re talking 1 cup of heavy whipping cream, 1/3 cup jam (any flavor you like) and mix until medium-soft peaks form.
That’s it.
I can imagine it with blackberry preserves, homemade strawberry jam or cinnamon scented pumpkin puree.
I can. I really can.
When making the puffs, you can use either a spoon or a small ice cream scoop to measure out the dough. I use a scoop. I do recommend it if you have one. It gives you consistency and better control over the round shape which is what we’re going for.
Once they’re baked and cooled, simply cut them in half, horizontally, and fill them with your whipped cream.
You could easily prepare these puffs in advance, and make the flavored cream right before serving.
This will be a hit my friends…for dinner…or otherwise!
Buon Appetito!
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Miniature Raspberry Cream Puffs
- Category: Dessert
Ingredients
- 1 stick unsalted butter
- 1 cup boiling water
- 1 cup all-purpose flour
- 1/8 tsp. salt
- 4 eggs
- 1 cup heavy whipping cream
- 1/3 cup raspberry jam
Instructions
- Preheat oven to 400 degrees.
- Combine butter and boiling water in a pan and bring back to a boil.
- Mix flour and salt together and add to the boiling water and stir rapidly until mixture leaves the sides of the pan.
- Remove from heat.
- Beat in eggs, one at a time, until dough is smooth. It will come together all at once when the final egg is mixed in.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 400 degrees for 10 minutes, then drop the temperature to 375 degrees for 25 minutes.
- Remove from oven and let cool.
- In the meantime, mix the whipping cream with the jam until medium-soft peaks form.
- Cut the puffs in half, horizontally, and fill with cream.
- Put upper half on top.
- Serve.
Ciao!
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Love cream puffs! These mini puffs look so incredibly delicious.. especially with all that cream and fresh raspberries!
They are quite tasty! Thanks, Thalia!!