Wednesday, March 23, 2011

Cream Puff Cupcakes

Cream Puffs have been a favorite of mine for a long time. I don't make them that often, but this time I decided to bake them in cupcake liners instead of flat on a baking sheet. They came out of the oven quite puffed, but deflated a bit as they cooled. Of course the filling puffed them back up nicely.

For the pastry:

1 cup water
1/2 cup butter
1cup flour
4 eggs

In a saucepan bring the butter and water to a boil. Add in flour and stir vigorously until the mixture pulls away from the sides and forms a ball. Remove from heat and allow to cool for 10 minutes. Add the eggs one at a time stirring well after each addition.

Preheat oven to 400 F. Using an ice cream scoop, place pastry batter into cupcake liners. This will make about 1 dozen. Bake for 30-35 minutes or until golden. Allow to cool completely.

You can use anything to fill these; whipped cream, pudding, fluffy frostings, etc. I used a whipped cream with a bit of cream cheese for mine.

For the filling:

4 oz (1/2 block) cream cheese
1 cup heavy whipping cream
1 cup powdered sugar

With the whisk attachment beat cream cheese and sugar until smooth. With the mixer running add cream. Turn up to high and allow to beat until it holds stiff peaks. Place in a pastry bag fitted with a large round tip.

To fill:

Break open a small hole in the top of the pastry, insert the filling tip and fill until over filled to allow for extra "frosting" on the top.

I ate mine plain, but added sprinkles for the kids.

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