Simply Sweet Dream Puffs - Shock - Barbara Schieving

CONTENTS
The Basics
Cream Puffs
clairs
Profiteroles
Party Puffs
Troubleshooting Guide
Pte Choux Templates
Metric Equivalents
Acknowledgments
Take A Bite!
Cream puffs, clairs, and profiterolesone is light and fluffy, another one is decadent and
custardy, and one is cool and melty. All are crispy, messy, and delicious.
clairs have always been my favorite dessert, though they were a rare treat as I was
growing up. Shortly after we got married, my husband asked me what cake Fd like to have
for my birthday party, and I told him Fd rather have chocolate clairs. Buying clairs for
my large extended family wasnt in our budget, so he decided to make them. I have to
admit, I doubted he could pull it offI didnt know anyone who had made clairs at home
and assumed they would be difficult. Fortunately, my husband is pretty fearless, even in
the kitchen, and it turns out that clair shells are actually easy to make. My birthday
clairs turned out perfectly, and weve been baking clairs at home ever since, for over 30
years.
Cream puffs, clairs, and profiteroles are fun and easy to make at home for a fraction of
what theyd cost from a bakery. The different toppings and fillings allow you to create a
wide variety of flavors and textureseach member of my family has a different favorite
recipe. Best of all, you can prepare them ahead of time, making them the perfect dessert to
serve at a baby shower, family gathering, or holiday party.
But why wait for a special occasion? Theyre also the perfect treat to come home to at the
end of a long day.
I cant wait to help you realize what my husband and I learned long ago: that anyone
even beginnerscan create these gorgeous Dream Puffs in no time flat!
Barbara Schieving
The Basics
All About Pte Choux

Dont let the French name, Pte Choux (pot-ah-SHOO), intimidate you! Choux pastry
is super easy to make with ingredients you probably always have on hand: just water,
flour, butter, and eggs. The word choux means cabbage in French because the baked
cream puff shells resemble little cabbages. Choux pastry is like a blank canvas; using the
same basic recipe, you can create puffs in many different shapes and sizesfrom simple
Smores Cream Puffs to breathtaking classic Paris Brest.
The History of Pte Choux

Its believed that pastry chefs have been making choux pastry since 1540, when French
chef Pantarelli baked a gteau (a fancy French cake) for Catherine de Medici, who later
became the queen of France. The cakes, which were named Pte Pantarelli, became
popular, and, over time, other chefs began making similar cakes under various other
names. Chefs eventually adapted the recipe to make small choux cream puffs that were
baked, cut in half, and stuffed with sweet or savory fillings. However, it wasnt until the
recipe was published by the French chef Antonin Carme in 1815 in his Le Ptissier Royal
Parisien cookbook, that the method of making choux pastry became well known.
How the Magic Happens

The secret of choux pastry is that its made in three stages: First, you cook the dough in a
saucepan; then mix in the eggs; and finally, bake the dough in the oven. The magic starts
to happen within a few minutesthe shells puff up, and the dough triples in size. Choux
pastry doesnt use leavening agents like baking powder, baking soda, or yeast to rise.
Instead, the dough puffs up due to the steam thats created when the dough is baked at a
high temperature. The developed gluten holds the steam inside and creates a pocket. Then
the oven temperature is reduced, allowing the outside to turn a beautiful golden brown and
the inside to bake and firm up. The outside of the shell will look baked long before the
recommended bake time is finished, so dont be tempted to take the shells out of the oven
early! The shells need to bake long enough to firm up the insides so they wont collapse
when removed from the oven.
Baking Secrets
Staying in the Kitchen: It may be tempting to pop whatever youre baking into the oven
and leave. However, youll find that youre much less likely to make a mistake if you just
stay in the kitchen and watch the magic happen.
Using All Your Senses: After a little practice, you can smell baked goods when theyre
browned. Youll be much more successful and prevent mistakes in the kitchen if you learn
to trust your instincts and your senses.
Measuring Flour: How you measure your flour can make a big difference in the end result
when baking. I keep a scoop in my flour canister. I always fluff the flour in the canister a
little bit with the scoop before measuring it, and then I use the scoop to fill the measuring
cup. Once the cup is full, I use the back of the scoop to level off the flour and push the
excess flour back into the canister.
Measuring Salt: Measure salt over a separate bowl, or even over the sink, so that you dont
get too much salt in whatever youre making.
Separating Eggs: One of the easiest ways to separate the egg white from the egg yolk is to
use your hands. Crack the egg into your hand over a bowl. Then separate your fingers
slightly, and the white will fall down into the bowl while you gently cradle the yolk in
your hand.
Warming Eggs Quickly: If you use room temperature eggs when making the pastry shells,
they will puff up bigger. When youre ready to start making the pastry shells, place the
eggs in a bowl of warm water. In the time it takes to cook the dough on the stove, the eggs
will be at room temperature and ready to use.
Cooling Shells in the Oven: If you live in a humid climate, you may want to consider
letting the shells cool in the oven so they will continue to dry out. Just remember to turn
off the oven, and leave the oven door ajar.
Filling Pastry Shells: There really is no wrong way to fill the shells. I find the easiest way
is to cut the shell in half and spoon the filling into the bottom of the shell. If you have a
pastry tip, you can put the filling in a pastry bag or zip-top plastic bag and pipe the filling
in a pretty pattern.
Some cookbooks recommend poking a hole in each end of an clair and filling from both
sides. Other recipes suggest poking one or two holes in the bottom of the pastry to fill the
shells. However, I really like having the holes on the top of the pastrythe filling doesnt
squirt out the end when you take a bite like it can when you fill from the ends, and it
doesnt ooze out the bottom when youre eating it, either. I typically make just one hole
with a small paring knife if Im filling a cream puff or mini clair, or two evenly spaced
holes for a full-sized clair. After Ive filled the pastry shells, I use a thick icing to cover
the opening so no one will even know the holes are there.
Knowing When the Pastry Shells Are Full Enough: When youre piping the filling into the
pastry shell, you wont be able to see how much filling is inside, but after youve filled a
couple of shells, youll be able to tell when its full. The shell puffs up and gets bigger, it
feels heavier, and the filling may even start to come back out of the hole.
Icing the Pastry Shells: Many of the recipes instruct you to dip the shell into the glaze or
icing, rather than using a knife or small spatula to spread the icing on top. Especially if the
icing is thin, its easier to dip the pastry shell into the glaze than it is to spread it
individually on each pastry. Youll also get a smoother finish by dipping than you would
from spreading it.
Making Pastry Shells in Advance: You can make the pastry shells in advance and freeze
them. They thaw very quickly on the counter, or, if you forget to thaw them, you can even
take them straight from the freezer, put them on a baking sheet, and thaw and crisp them
up in one easy step.
Heating Frozen Shells and Crisping Up Shells: Pastry shells freeze very well. You can
thaw them on the counter or place the frozen shells in a 350 preheated oven for 4 to 5
minutes to thaw and crisp up. Watch them closely while theyre heatingyou dont want
them to burn.
The Puff Pantry

Basic Equipment
Electric Mixer: A stand mixer or a handheld mixer takes away the tiring work of beating
eggs and whipping cream by hand.
Saucepans: These are must-haves and are used for cooking the dough and making fillings
and frostings. A heavy saucepan is the most versatile and helps prevent hot spots that can
often burn food.
Baking Sheets: Any baking sheet that you use to bake cookies should work well. I prefer
rimmed baking sheets because the edges help prevent the shells from sliding off.
Measuring Cups and Spoons: There are two basic types of measuring cupscups for
measuring dry ingredients and cups for measuring wet ingredients. Be sure you have both
and use them correctly.
Wooden Spoons or High-Temperature Plastic Spatulas: Youll want these to cook your
choux dough on the stovetop before baking.
Parchment Paper: I bake almost exclusively using parchment paper. Baked goods brown
up nicely when you use parchment paper, and cleanup is so easy.
Pastry Bags: I prefer to use 18-inch disposable decorating bags because I can just throw
them away when Im done using them. However, cloth bags work well and are less prone
to leaking along the seam. If you dont have a pastry bag, you can always use a zip-top
plastic bag.
Piping Tips: Its nice to have a variety of piping tips on hand. A plain #807 or #808 tip
pipes a pretty cream puff. When piping the clair shells, you could use a #829 star tip
instead of the plain tipthe ridges help the clairs rise. I use a small tip, a #8 or #10, for
filling clairs, and a star tip, #824 or #826, for piping whipped cream into a cream puff
with a pretty swirl.
Quality Ingredients
Flour: I always recommend using unbleached all-purpose flour, but bread flour would be a
good choice as well. You can use bleached all-purpose flour, but your shells may not rise
quite as well. Cake flour is not a good choice for making pastry shells. Whole wheat flour
contains little pieces of bran that can break the strands of gluten and is not recommended.
For gluten-free puffs, dont just swap out the flourfollow the full recipe on page 17.
Eggs: Be sure to always use large eggs in these recipes. Bringing eggs to room
temperature before using ensures puffs rise to their full potential.
Salt: All recipes were tested using ordinary table salt.
Sugar: I add a little bit of sugar to the pastry shell dough. The sugar helps the shell brown,
but it can be omitted if you wish.
Powdered Sugar: If you live in an area where your powdered sugar forms lumps when its
in the pantry, use a fine-mesh sieve to sift the sugar before using it in the recipes.
Butter: For the most part, I use unsalted butter in my recipes. The amount of salt can vary
among brands of butter, so I prefer to use unsalted to control how much salt is in my
recipes.
Milk: All recipes were tested using whole milk.
Heavy Whipping Cream: All the recipes were tested with pasteurized heavy whipping
cream. Heavy cream contains about 36% milk fat, while whipping cream contains only
about 30% milk fat. Heavy cream whips up easier and holds its shape longer than
whipping cream. Ultra-pasteurized heavy whipping cream is heated to a much higher
temperature than pasteurized heavy cream. That gives ultra-pasteurized heavy whipping
cream a longer shelf life, but it doesnt whip as easily or hold its shape as long as
pasteurized heavy whipping cream.
Simple Pte Choux

Makes 16 cream puffs, 12 clairs, or 14 profiteroles
3/ cup all-purpose flour
4
6 Tbsp. unsalted butter, cut into 6 pieces

1 tsp. sugar
1/ tsp. table salt
4
4 large eggs, at room temperature, divided

1. Preheat oven to 425. Lightly grease or line baking sheets with parchment paper.
Measure flour and set aside.
2. Bring butter, sugar, salt, and 3/4 cup water to a boil in a large saucepan over mediumhigh heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour
all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough
is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5
minutes.
3. Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a
pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for clairs.)
4. For cream puffs: Pipe dough onto prepared pans into 11/2-inch rounds (11/2 inches
high). Smooth out peaks and round tops with a moistened finger.
For clairs: Pipe dough onto prepared pans into 11/2-inch-wide x 4-inch-long strips. If
using a plain tip, make vertical lines in dough with a fork.
For profiteroles: Pipe dough onto prepared pans into 2-inch rounds (2 inches high).
Smooth out peaks and round tops with a moistened finger.
5. Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg
mixture. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 30
minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10
minutes. Remove from baking sheets to wire racks, and cool completely.
Variations
Small-Batch Pte Choux: Prepare recipe as directed, using 1/4 cup all-purpose flour, 1/4
cup water, 2 Tbsp. unsalted butter, 1/4 tsp. sugar, a pinch of table salt, and 1 large egg for
dough. Makes about 5 cream puffs, 4 clairs, or 4 profiteroles.
Double-Batch Pte Choux: Prepare recipe as directed, using 11/2 cups all-purpose flour,
11/2 cups water, 3/4 cup unsalted butter, 2 tsp. sugar, 1/2 tsp. table salt, and 6 large eggs for
dough. Makes 32 cream puffs, 24 clairs, or 28 profiteroles.
Coconut Pte Choux: Prepare recipe as directed, substituting 6 Tbsp. coconut oil for
unsalted butter. Makes 16 cream puffs, 12 clairs, or 14 profiteroles.
Colorful Pte Choux

4

1 tsp. sugar
1/ tsp. table salt
4
3 large eggs, at room temperature

1/ tsp. food coloring paste (any color)
4
1. Preheat the oven to 425. Lightly grease or line baking sheets with parchment paper.
Measure flour and set aside.
all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough
is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5
minutes.
3. Add eggs, 1 at a time, beating until mixture is smooth and glossy. Beat in food coloring
paste. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for
clairs.)
5. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 25 minutes or
until puffy. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking
sheets to wire racks, and cool completely.
Gluten-Free Pte Choux

3/ cup gluten-free flour
4
1/ tsp. xanthan gum
4

1 tsp. sugar
1/ tsp. table salt
4
5 to 6 large eggs, at room temperature, divided

1. Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Stir
together flour and xanthan gum; set aside.
mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or
until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer,
and let cool 5 minutes.
3. Add 4 eggs, 1 at a time, beating until mixture is smooth and glossy (add fifth egg if
dough is too thick). Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or
star tip for clairs.)
mixture. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 30 to 35
minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 30
minutes. Remove from baking sheets to wire racks, and cool completely.
Chocolate Pte Choux

4
1 Tbsp. unsweetened cocoa

1 Tbsp. sugar
1/ tsp. table salt
4
1 tsp. chocolate extract (optional)

1. Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Sift
together flour and cocoa; set aside.
2. Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over mediumhigh heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour
mixture all at once. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or
3. Add chocolate extract, if desired. Add eggs, 1 at a time, beating until mixture is smooth
and glossy. Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip
for clairs.)
4. For cream puffs: Pipe dough onto prepared pans into 11/2-inch rounds (11/2-inches
5. Bake at 425 for 5 minutes; reduce oven temperature to 350, and bake 30 minutes.
Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to
wire racks, and cool completely.
Graham Pte Choux

1/ cup bread flour
2
1/ cup graham cracker crumbs (about 2 sheets)
4

1 tsp. sugar
1/ tsp. table salt
2

1. Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Stir
together flour and graham cracker crumbs; set aside.
3. Add eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a
pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for clairs.)
5. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 30 to 35
minutes, or until puffy and golden brown. Remove from baking sheets to wire racks, and
cool completely.
Red Velvet Pte Choux

4
1 Tbsp. unsweetened cocoa

1 Tbsp. sugar
1/ tsp. table salt
4
1 Tbsp. red liquid food coloring, red velvet bakery emulsion, or 1 tsp. red (no-taste) icing
color
1. Preheat oven to 425. Lightly grease or line baking sheets with parchment paper. Sift
together flour and cocoa; set aside.
3. Add food coloring. Add eggs, 1 at a time, beating until mixture is smooth and glossy.
Spoon dough into a pastry bag fitted with a tip. (Use a 5/8-inch plain or star tip for clairs.)
5. Bake at 425 for 5 minutes; reduce oven temperature to 350, and bake 30 minutes.
Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to
wire racks, and cool completely.
Perfect Whipped Cream

Heavy cream is the best choice for whipped cream used in pastries. Because it has a higher percentage of milk fat, it will
whip up firmer and hold its shape better.
Makes 3 cups
11/2 cups very cold heavy cream
Pinch of table salt
1/ tsp. vanilla extract
2
1/ cup powdered sugar
3
Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high speed
with an electric mixer until soft peaks form. Stir in vanilla, and gradually add sugar,
beating until stiff peaks form. Cover and chill until ready to serve.
stabilized whipped cream

Sprinkle 1 tsp. unflavored gelatin over 1 Tbsp. cold water in a microwave-safe bowl; let
stand 1 minute. Microwave at HIGH 5 to 10 seconds or until mixture starts to foam and
gelatin dissolves. Continue with Perfect Whipped Cream recipe as directed, slowly adding
cooled gelatin to whipped cream after soft peaks form and before adding vanilla and sugar.
Vanilla Bean Whipped Cream

Split 1 vanilla bean in half lengthwise, and scrape seeds into cream; whisk to combine.
Chill 1 hour. Continue with Perfect Whipped Cream recipe as directed, omitting vanilla
extract.
peppermint whipped cream

Prepare Perfect Whipped Cream recipe as directed, substituting 1/2 tsp. peppermint extract
in place of the vanilla extract.
Step by Step:
pte choux douGh
Learn how to make the simple dough thats the base for cream puffs, clairs, and profiteroles. Follow this step-by-step
photo guide as you make any of the Pte Choux recipes. From start to finish, it should take you about an hour and a
half to make a simple cream puff.
1. Measure flour and set aside. If your eggs arent at room temperature, put them in a bowl
of warm water to warm up.
2. In a large saucepan, over medium-high heat, combine water, butter, sugar, and salt.
3. Bring the mixture to a rapid boil, stirring occasionally as it comes to a boil to help melt
the butter.
4. Remove saucepan from the heat, and add the flour all at once.
5. Stir until all the flour is incorporated, about 1 minute.
6. Return the saucepan to the heat, and cook, stirring constantly, for 1 or 2 more minutes,
until dough forms a smooth ball.
7. Transfer the dough to the bowl of an electric mixer, and let cool for 5 minutes.
8. Add the first 2 eggs, one at a time, beating well after each addition until each egg is
incorporated and the dough is smooth.
9. Check dough consistency; if the dough is too thick and doesnt fall off the beater, add
the third egg.
10. Fit a pastry bag with a 5/8-inch plain tip, folding top of bag down to make filling
easier. Fill bag with dough.
11. Line baking sheet with parchment paper and place desired templates underneath.
12. Pipe dough onto prepared pans, following steps on page 28, and remove templates.
Step by Step:
Piping & Baking
Use the templates on page 136 to guide your piping, and then bake shells immediately after they are piped.
Cream Puffs and Profiteroles:
1. Hold the pastry bag vertically with tip of the bag about 1 inch above the pan. Pipe the
dough into cone-shaped 11/2-inch rounds (11/2 inches high), using a flick of the wrist to
stop flow of dough.
2. Use a moistened finger or the back of a wet spoon to smooth out any peaks. Brush with
egg wash, if desired. Bake shells immediately.
clairs:
1. Hold the tip of the pastry bag about 1 inch above the pan at a 45 angle. Pipe the dough
in tall, thick straight lines about 11/2 inches wide by 4 inches long. To stop piping, tap the
pan with the tip, and pull the pastry bag away.
2. Pipe with a star tip or use a fork to score sides of dough. Brush with egg wash, if
desired. Bake shells immediately.
Step by Step:
Filling & Icing
Let shells cool completely before filling or icing, and then follow these simple steps. Practice makes perfect!
Cream Puffs:
1. Fill puffs by either cutting in half horizontally and spooning (or piping) filling into
shell, or by piping filling into holes in shell, either in the top, bottom, or side. Create a
hole by cutting a small X into shells with a small knife.
2. Glaze puffs by dipping top halves upside down into glaze, or spoon glaze onto tops for
a more casual look.
clairs:
1. Fill clairs by either cutting in half horizontally and spooning (or piping) filling into
shell, or by piping filling into holes in shell, either in the top, bottom, or ends. Create a
hole by cutting a small X into shells with a small knife.
2. Glaze clairs by dipping top halves upside down into glaze, or spoon glaze onto tops for
a more casual look.
Cream Puffs
Classic Cream Puffs

You can never go wrong with this classic dessert. For a little extra sweetness and to make them pretty, they are finished
with a dusting of powdered sugar.
Makes 16 cream puffs

Simple Pte Choux (cream puffs)
Powdered sugar
1. Cut each cream puff in half horizontally. Spoon or pipe whipped cream onto bottom
halves; top with remaining halves. Chill until ready to serve.
2. Sprinkle with powdered sugar just before serving.
Perfect Puff
For a crunchy and glittering topping, brush tops of puffs with warm honey and sprinkle
with coarse sanding sugar.
Chocolate-Orange Cream Puffs

At Christmas time when my kids were growing up, I always put a fun-to-eat chocolate orange in the toe of their
Christmas stockings. These cream puffs are just as fun to eat and highlight this great flavor combination.

1/ cup sugar
3
1 Tbsp. orange zest, plus additional for decoration

11/2 cups heavy cream
Pinch of table salt
1 Tbsp. orange liqueur (such as Grand Marnier)
Orange liquid food coloring
Chocolate Glaze
1. Combine sugar and 1 Tbsp. orange zest in a small bowl. Set aside.
2. Whisk together cream and salt in a large bowl. Beat cream mixture at medium-high
speed with an electric mixer until foamy; gradually add sugar mixture, beating until soft
peaks form. Add liqueur and desired amount of food coloring, and beat until stiff peaks
form.
halves. Dip top halves in Chocolate Glaze, and place on top of cream. Sprinkle glaze with
additional orange zest. Chill until ready to serve.
Chocolate Glaze: Combine 2 oz. finely chopped semisweet chocolate and 2 oz. finely
chopped milk chocolate in a small glass bowl; set aside. Microwave 3 Tbsp. heavy cream
in a small microwave-safe bowl at HIGH 30 seconds or just until it starts to boil. Pour hot
cream over chocolate; let stand 3 minutes. Whisk until chocolate is melted and smooth.
Microwave at MEDIUM (50% power) 10 more seconds, if necessary.
Double Shot Cream Puffs

My coffee-loving friend helped me create these cream puffs, filled with an easy-to-make espresso cream and dipped in an
espresso glaze. We baked them together in my kitchen one sunny afternoon, and she took some to another friend who
needed a pick-me-up.

2 tsp. instant espresso
Pinch of table salt
1 tsp. vanilla extract
3

Espresso Glaze
Chocolate-covered espresso beans, chopped
Chocolate sprinkles
1. Whisk together cream, espresso, and salt in a large bowl. Beat cream mixture and
vanilla at medium-high speed with an electric mixer until soft peaks form; gradually add
sugar, and beat until stiff peaks form.
halves. Dip top halves in Espresso Glaze, and place on top of cream. Top glaze with
chocolate-covered espresso beans and chocolate sprinkles. Chill until ready to serve.
Espresso Glaze: Whisk together 1 tsp. instant espresso and 2 Tbsp. water in a small bowl
until espresso dissolves. Add 1 cup powdered sugar, and whisk until smooth.
Dream Flip
If you dont have instant espresso, dark-roast instant coffee granules make a great
substitute.
Orange-Honey Cream Puffs

I created this cream puff for those avoiding processed sugar, but it quickly became one of my favorites. Its so easy to
prepare, and the flavor combination is amazingthe honey sweetens the cream and the orange zest brightens the honey.

Pinch of table salt
1/ cup honey
4
1 Tbsp. orange zest

Simple Pte Choux
(cream puffs)
Additional honey
Coarse sanding sugar
Additional orange zest
speed with an electric mixer until soft peaks form. Add honey and 1 Tbsp. orange zest,
and beat until stiff peaks form.
halves; top with remaining halves. Chill until ready to serve.
3. Prior to serving, brush tops of puffs with honey. Sprinkle with coarse sanding sugar and
additional orange zest before serving.
Dream Flip
With so many wonderful flavors of honey available nowadays, the possibilities to make
these cream puffs extra special are endless.
Cherry-Almond Cream Puffs

This cream puff recipe is one of my husbands favorites. His family is originally from Holland, and he grew up loving
almond-flavored desserts. It has the flavors of one of his Dutch favorites: cherry-almond strudel.

Pinch of table salt
1/ tsp. almond extract
2
3

16 whole maraschino cherries (without stems)
Cherry Glaze
Sliced almonds
1. Whisk together cream and salt in a large bowl. Beat cream mixture and almond extract
at medium-high speed with an electric mixer until soft peaks form; gradually add sugar,
and beat until stiff peaks form.
halves. Top each with a cherry. Dip top halves in Cherry Glaze, and place on top of cherry.
Sprinkle glaze with sliced almonds. Chill until ready to serve.
Cherry Glaze: Whisk together 1 cup powdered sugar, 2 Tbsp. maraschino cherry juice,
and 1/4 tsp. almond extract in a small bowl until smooth. (Add more water or powdered
sugar if needed to reach desired consistency.)
Peanut Butter Cup Cream Puffs

If you are a peanut butter lover, then these cream puffs are a dream come true. With a cream cheesepeanut butter filling
and a luscious chocolate coating, its easy to see why they are some of my most-requested cream puffs and also my sons
favorite.

3/ cup heavy cream
4
1/ cup sugar
2
4 oz. cream cheese, softened at room temperature

1/ cup creamy peanut butter
2

Dipping Chocolate
Finely chopped peanuts
Chopped peanut butter cups
Chocolate curls
1. Place cream in a large bowl. Beat at medium-high speed with an electric mixer until
stiff peaks form. Set aside. Combine sugar, cream cheese, peanut butter, and vanilla in a
separate large bowl. Beat until smooth. Stir about 1/2 cup whipped cream into sugar
mixture. Fold in remaining whipped cream. Spoon whipped cream mixture into a pastry
bag fitted with a small round tip. Pierce the top of each cream puff with a knife to create a
small hole. Insert the pastry tip, and fill with whipped cream. Chill 30 minutes.
2. Dip tops of each cream puff in Dipping Chocolate. Sprinkle with peanuts, chopped
peanut butter cups, and chocolate curls. Transfer to wire racks to set. Chill until ready to
serve.
Dipping Chocolate: Combine 8 oz. chopped milk chocolate and 1 Tbsp. shortening in top
of a double boiler. Bring water to a light boil in bottom pan; reduce heat to low, and cook,
stirring constantly, until chocolate is melted and smooth.
White Chocolate-Macadamia Cream Puffs

These cream puffs feature the flavors of the popular cookie. Whats not to love about creamy white chocolate mousse
filling on the inside and crispy macadamia nut crusted shell on the outside?

1 (8-oz.) package cream cheese, softened at room temperature
1/ cup sugar
2
Pinch of table salt

4 oz. white chocolate, finely chopped
1 cup heavy cream, divided
2 Tbsp. honey
Simple Pte Choux
(cream puffs)
1/ cup macadamia nuts, finely chopped
2
1. Beat cream cheese, sugar, salt, and vanilla in a large bowl until smooth. Microwave
chocolate and 1/4 cup cream in a glass measuring cup at MEDIUM (50% power) 1 minute
or until melted and smooth, stirring at 30-second intervals. Stir in remaining 3/4 cup
cream. Add chocolate mixture to cream cheese mixture. Beat at medium-high speed 2
minutes or until light and fluffy. Cover and chill 8 to 24 hours.
2. Preheat oven to 350. Microwave honey in a small microwave-safe bowl at HIGH 20
seconds or just until it starts to boil. Brush tops of cream puffs with honey, and dip in
macadamia nuts. Place cream puffs in a single layer on a parchment paperlined baking
sheet. Bake at 350 for 2 to 3 minutes or until the nuts start to brown. Let cool completely.
3. Cut each cream puff in half horizontally. Spoon or pipe white chocolate mixture onto
bottom halves; top with remaining halves. Chill until ready to serve.
Raspberry-Dark Chocolate Cream Puffs

Tart raspberries bathed in lightly sweetened cream are surrounded by a crispy cream puff shell and topped with dark
chocolate ganache. Enjoy these all year long by using frozen raspberries.

Pinch of table salt
2
3
1 cup frozen raspberries,

thawed and drained
Chocolate Pte Choux
(cream puffs)
Dark Chocolate Glaze
Fresh raspberries
1. Whisk together cream and salt in a large bowl. Beat cream mixture and vanilla at
medium-high speed with an electric mixer until soft peaks form; gradually add powdered
sugar, beating until stiff peaks form. Gently fold in thawed raspberries.
halves. Dip top halves in Dark Chocolate Glaze, and place on top of cream. Top with fresh
raspberries. Chill until ready to serve.
Dark Chocolate Glaze: Place 4 oz. finely chopped bittersweet or semisweet chocolate in a
small glass bowl; set aside. Microwave 3 Tbsp. heavy cream in a small microwave-safe
bowl at HIGH 30 seconds or just until it starts to boil. Pour hot cream over chocolate; let
stand 3 minutes. Whisk until chocolate is melted and smooth. Microwave at MEDIUM
(50% power) 15 more seconds, if necessary.
Smores Cream Puffs

Simple smores are taken to a whole new level with graham cracker cream puff shells. Make an entire batch at once to
serve a crowd, or keep a batch of graham cracker shells on hand in the freezer and cook them one at a time in the
toaster oven when youre craving something sweet.

Graham Pte Choux (cream puffs)
16 marshmallows
4 (1.55-oz.) milk chocolate candy bars, broken into squares
1. Preheat broiler with oven rack 3 inches from heat.
2. Cut each cream puff in half horizontally. Place halves, cut sides up, on a parchment
paperlined baking sheet. Top bottom halves with chocolate squares; place a marshmallow
on top halves.
3. Broil 1 minute or until marshmallows are toasted and chocolate is slightly melted. Place
bottom halves on top halves, toasted marshmallow sides down. Let cool slightly before
serving.
Dream Flip
Dont limit yourself to just using plain milk chocolate candy bars. Try a bite-size peanut
butter cup or caramel-chocolate bar instead.
Coconut-Almond Cream Puffs

Step into a tropical paradise with every bite of these luscious cream puffs filled with rich
coconut, dipped in creamy milk chocolate, and sprinkled with crushed almonds.
1/ cup sugar
2
2 Tbsp. cornstarch
1/ tsp. table salt
4
3/ cup coconut milk
4
2
1 cup sweetened flaked coconut

1/ cup heavy cream
2
Simple or Chocolate Pte Choux (cream puffs)

Chocolate Glaze
Sliced almonds or chopped toasted almonds
Toasted coconut shavings
1. Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk in coconut milk.
Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to
bubble. Cook, whisking constantly, 1 more minute, until custard thickens; remove from
heat. Stir in vanilla and flaked coconut; transfer to a medium bowl. Place plastic wrap
directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24
hours.
2. Place cream in a small bowl. Beat at medium-high speed with an electric mixer until
stiff peaks form. Fold whipped cream into chilled custard.
3. Cut each cream puff in half horizontally. Spoon or pipe coconut filling onto bottom
halves. Dip top halves in Chocolate Glaze, and place on top of coconut filling. Sprinkle
glaze with almonds and coconut. Chill until ready to serve.
Mango-Lime Cream Puffs

Filled with a sweet mango-lime mousse and capped with a tart lime glaze, these cream
puffs are all you need to escape to the tropics without leaving home.
11/2 cups diced mango (about 2 large)
11/2 Tbsp. fresh lime juice
1/ cup sugar
3
Pinch of table salt

Zest of 1 lime
3/ tsp. unflavored gelatin
4
1 Tbsp. cold water

3/ cup heavy cream
4
Simple Pte Choux

(cream puffs)
Mango Glaze
Diced fresh mango
Additional lime zest
1. Process mango and lime juice in a blender until smooth, stopping to scrape down sides
as needed. Transfer mixture to a medium bowl. Stir in sugar, salt, and lime zest.
2. Sprinkle gelatin over cold water in a small microwave-safe bowl; let stand 2 minutes.
Microwave at HIGH 5 to 10 seconds or until mixture starts to foam and gelatin dissolves.
Whisk gelatin mixture into mango mixture. Cover and chill 30 minutes or until thickened.
stiff peaks form. Fold whipped cream into chilled mango mixture. Spoon whipped cream
mixture into a pastry bag fitted with a small round tip. Pierce the top of each cream puff
with a knife to create a small hole. Insert the pastry tip, and fill with whipped cream
mixture.
4. Dip tops of each cream puff in Mango Glaze. Transfer to wire racks to set. Sprinkle
glaze with mango and lime zest. Chill until ready to serve.
Mango Glaze: Whisk together 1 cup powdered sugar and 2 Tbsp. mango nectar in a bowl
until smooth. (Add more nectar or powdered sugar, if needed, to reach desired
consistency.) Stir in orange and yellow liquid food coloring, if desired.
Churro Cream Puffs

I was inspired by snickerdoodle cookies when I created this cream puff, but my family said
they tasted just like churrostheir favorite treat at amusement parks. What makes them
better than churros is that they are baked and not deep fried. The shell has a crisp
cinnamon-sugar coating and is filled with a light and airy cinnamon whipped cream.
2 tsp. ground cinnamon, divided
1 Tbsp. granulated sugar
2 Tbsp. honey
Pinch of table salt
3
1. Preheat oven to 350. Combine 1 tsp. cinnamon and granulated sugar in a small bowl.
Set aside.
2. Microwave honey in a small microwave-safe bowl at HIGH 20 seconds or just until it
starts to boil. Brush tops of cream puffs with honey, and sprinkle with cinnamon-sugar
mixture. Place cream puffs in a single layer on a parchment paperlined baking sheet.
Bake at 350 for 5 minutes. Let stand 30 minutes.
speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1
tsp. cinnamon, and beat until stiff peaks form. Cover and chill until ready to serve.
4. Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the top of
each cream puff with a knife to create a small hole. Insert the pastry tip, and fill with
whipped cream.
clairs
Chocolate clairs
Filled with a rich vanilla custard and slathered with fudge-like icing, these Chocolate
clairs cant get more classic.
Makes 12 clairs
3/ cup sugar
4
1/ cup cornstarch
4
1/ tsp. table salt
4
3 large egg yolks

13/4 cups milk
2 Tbsp. butter
1/ cup heavy cream
2
Simple Pte Choux (clairs)

Fudgy Chocolate Icing
1. Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks and
milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium
heat, whisking constantly, 6 to 7 minutes or until mixture just starts to boil. Cook,
whisking constantly, 1 to 2 more minutes; remove from heat. Whisk butter and vanilla into
sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling
to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
2. Place cream in a small bowl. Beat at medium speed with an electric mixer until stiff
peaks form. Fold whipped cream into chilled custard. Spoon custard mixture into a pastry
bag fitted with a small round tip. Pierce 1 end of each clair with a knife to create a small
hole. Insert the pastry tip; fill with custard. Spoon Fudgy Chocolate Icing on tops of
clairs. Chill until ready to serve.
Fudgy Chocolate Icing: Place 8 oz. finely chopped milk chocolate in asmall glass bowl;
set aside. Microwave 1/4 cup heavy cream, 2 Tbsp. butter, and 2 Tbsp. light corn syrup in a
small microwave-safe bowl at HIGH 45 seconds or just until it starts to boil. Stir until
butter is melted. Pour hot cream mixture over chocolate; let stand 3 minutes. Whisk until
chocolate is melted and smooth. Microwave at MEDIUM (50% power) 15 more seconds,
if necessary. Chill 30 minutes or until the icing is thick and spreadable, stirring
occasionally.
Shortcut Chocolate clairs

If youre short on time or nervous about making homemade custard, you may want to try
this easy shortcut recipe that jazzes up instant pudding. By adding thawed frozen whipped
topping and a little vanilla, no one will ever know you didnt make these clairs from
scratch.
Makes 12 clairs
1 (3-oz.) package vanilla instant pudding mix
11/2 cups milk
2
1 cup frozen whipped topping, thawed

Shortcut Chocolate Icing
1. Prepare pudding mix according to package directions, using 11/2 cups milk and adding
vanilla. Cover and chill 4 to 24 hours.
2. Fold whipped topping into pudding. Spoon pudding mixture into a pastry bag fitted
with a small round tip. Pierce 1 end of each clair with a knife to create a small hole.
Insert the pastry tip, and fill with pudding mixture. Spread Shortcut Chocolate Icing on
tops of clairs. Chill until ready to serve.
Shortcut Chocolate Icing: Combine 1/2 cup semisweet chocolate morsels and 1 Tbsp.
shortening in a large microwave-safe bowl. Microwave at MEDIUM (50% power) 1 to
11/2 minutes or until melted and smooth, stirring at 30-second intervals. Add 1/4 cup milk
and 1 cup powdered sugar, and whisk until smooth.
Quadruple Chocolate clairs

Why settle for just one kind of chocolate when you can have four? A luscious chocolate
pudding is nestled inside a crispy chocolate clair shell, covered with white chocolate
icing, and drizzled with semisweet chocolate for a decadent finish.
Makes 12 clairs
3/ cup sugar
4
1/ cup unsweetened cocoa, sifted
4
3 Tbsp. cornstarch
1/ tsp. table salt
4
3 large egg yolks

13/4 cups milk
2 Tbsp. butter
1/ cup heavy cream
2
Chocolate Pte Choux (clairs)

White Chocolate Frosting
2 oz. semisweet chocolate
Garnish: chocolate curls
1. Whisk together sugar, cocoa, cornstarch, and salt in a heavy saucepan. Whisk egg yolks
and milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over
medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble.
Cook, whisking constantly, 1 more minute; remove from heat.
2. Whisk butter and vanilla into sugar-egg mixture; transfer to a medium bowl. Place
plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes;
chill 4 to 24 hours.
peaks form. Fold whipped cream into chilled custard. Spoon custard mixture into a pastry
bag fitted with a small round tip. Pierce 1 end of each clair with a knife to create a small
hole. Insert the pastry tip, and fill with custard. Spread White Chocolate Frosting on tops
of clairs.
4. Microwave semisweet chocolate in a small microwave-safe bowl at HIGH 30 seconds
or until melted and smooth. Drizzle chocolate over frosting. Chill until ready to serve.
White Chocolate Frosting: Place 8 oz. finely chopped white chocolate in a small glass
bowl; set aside. Microwave 1/4 cup heavy cream, 2 Tbsp. butter, and 2 Tbsp. light corn
syrup in a small microwave-safe bowl at HIGH 45 seconds or just until it starts to boil.
Stir until butter is melted. Pour hot cream mixture over chocolate; let stand 3 minutes.
Whisk until chocolate is melted and smooth. Microwave at MEDIUM (50% power) 15
more seconds, if necessary. Stir in a small amount of white icing color, if desired. Chill 30
minutes or until frosting is thick and spreadable, stirring occasionally.
Chocolate-Hazelnut clairs
If you love chocolate-hazelnut spread, then these clairs are for you.
Makes 12 clairs
Pinch of table salt
2 Tbsp. hazelnut flavoring syrup
4
Chocolate Pte Choux (clairs)

Chocolate-Hazelnut Frosting
1 Tbsp. chopped hazelnuts
1. Whisk together cream and salt in a large bowl. Beat cream mixture and flavoring at
medium-high speed until soft peaks form; gradually add powdered sugar, beating until
stiff peaks form.
2. Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce 1 end of
each clair with a knife to create a small hole. Insert pastry tip, and fill with whipped
cream. Spread Chocolate-Hazelnut Frosting on tops of clairs. Sprinkle frosting with
chopped hazelnuts. Chill until ready to serve.
Chocolate-Hazelnut Frosting: Combine 1/4 cup chocolate-hazelnut spread, 2 Tbsp. heavy
cream, and 1 Tbsp. light corn syrup in a medium bowl. Add 1 cup powdered sugar and 1/4
tsp. table salt, and whisk until smooth. (Add more cream or powdered sugar, if needed, to
reach desired consistency.)
Perfect Puff
Look for hazelnut flavoring syrup in the coffee aisle at gourmet groceries or online.
Lemon Meringue clairs

Lemon desserts are always a favorite at our house, and clair shells make the perfect crust
for a tart lemon meringue pie. Use store-bought lemon curd if youre in a hurry, but if
you have the time, the lemon curd filling in this recipe is an ideal balance of tart and
sweet.
Makes 12 clairs
1/ cup sugar
3
1 Tbsp. cornstarch
3 large egg yolks
1/ cup fresh lemon juice (about 2 lemons)
4
Zest of 1/2 lemon

1/ cup cold unsalted butter, cut into 4 pieces
4
Simple or Graham Pte Choux (clairs, pages 14, 21)

Parchment paper
Meringue
1. Whisk together sugar and cornstarch in a small heavy saucepan. Whisk egg yolks and
lemon juice in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over
medium heat, whisking constantly, 5 minutes or until mixture thickens; remove from heat.
2. Stir in lemon zest. Add butter, 1 piece at a time, whisking until butter is melted and
mixture is smooth; transfer to a small bowl. Place plastic wrap directly on warm filling to
prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
3. Preheat oven to 400. Cut each clair in half horizontally. Place bottom halves on a
parchment paperlined baking sheet; set top halves aside. Spoon lemon curd onto bottom
halves. Spoon or pipe Meringue on top of lemon curd. Bake at 400 for 6 minutes or until
meringue is golden. Top with reserved halves.
Meringue: Beat 3 large egg whites,1/4 tsp. cream of tartar, and a pinch of table salt at high
speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 Tbsp. at
a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes).
Key Lime clairs

While the famed pie these puffs are inspired by can be topped with meringue or whipped
cream, I like to give them a tropical twist with coconut whipped cream.
Makes 12 clairs
1/ tsp. unflavored gelatin
2
1 (14-oz.) can sweetened condensed milk

2 tsp. Key lime zest*
1/ cup fresh Key lime juice*
3
Pinch of table salt

Simple or Graham Pte Choux
(clairs, pages 14, 21)
Coconut Whipped Cream
Additional lime zest
Lime slices
Toasted coconut
1. Sprinkle gelatin over 1 Tbsp. cold water in a small microwave-safe bowl; let stand 1
minute. Microwave at HIGH 5 to 10 seconds or until gelatin dissolves.
2. Whisk sweetened condensed milk, Key lime zest, Key lime juice, and salt in a large
bowl. Whisk in gelatin mixture. Cover and chill 4 to 24 hours.
3. Cut each clair in half horizontally. Spoon Key lime mixture onto bottoms. Spoon or
pipe whipped cream onto Key lime mixture; replace tops. Sprinkle with additional lime
zest, lime slices, and toasted coconut before serving.
*Regular (Persian) lime zest and juice may be substituted.
Coconut Whipped Cream: Whisk together 1 cup heavy cream and a pinch of table salt in a
medium bowl. Beat cream mixture and 1/4 tsp. coconut extract at medium speed with an
electric mixer until soft peaks form; gradually add 3 Tbsp. powdered sugar, and beat until
stiff peaks form.
Sour Cream-Lemon clairs

A national restaurant chain specializing in pies sold a lemon-sour cream pie that my mom
couldnt resist. I think youll find these clairs irresistible as well. They get snatched up
quickly in my family.
Makes 12 clairs
3/ cup sugar
4
1/ cup cornstarch
4
1/ tsp. table salt
4
2 large egg yolks

11/3 cups milk
1/ cup fresh lemon juice
2
3 Tbsp. butter
1 Tbsp. lemon zest
3/ cup sour cream
4

Sour Cream Icing
Coarsely crushed lemon drops
1. Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks and
milk in a glass bowl. Gradually whisk egg mixture into sugar mixture; whisk in lemon
juice. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just
starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.
2. Whisk butter and lemon zest into sugar-egg mixture; transfer to a medium bowl. Place
plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes;
chill 4 to 24 hours.
3. Fold sour cream into chilled custard. Cut each clair in half horizontally. Spoon custard
mixture onto bottom halves. Top with remaining halves. Spread Sour Cream Icing on tops
of clairs. Sprinkle icing with crushed lemon drops. Chill until ready to serve.
Sour Cream Icing: Whisk together 2 cups powdered sugar, 1 Tbsp. sour cream, 1 Tbsp.
fresh lemon juice, and 1 Tbsp. water in a small bowl until smooth. (Add more water or
powdered sugar, if needed, to reach desired consistency.)
Strawberry Cheesecake clairs

With a no-bake cheesecake custard layered on top of a sweet homemade strawberry
filling, these individual treats are much easier to serve than traditional cheesecake and
dont take as long to make.
Makes 12 clairs
1 cup heavy cream
1 (8-oz.) package cream cheese, softened
1/ cup granulated sugar
3
1/ tsp. table salt
8

Simple Pte Choux
(clairs)
Strawberry Filling
Powdered sugar
stiff peaks form. Combine cream cheese, sugar, salt, and vanilla in a separate medium
bowl. Beat until smooth. Gradually fold in whipped cream.
2. Cut top one-third off of each clair. Spoon Strawberry Filling onto bottoms. Spoon or
pipe whipped cream mixture on top of Strawberry Filling; replace tops. Chill until ready to
serve. Sprinkle with powdered sugar before serving.
Strawberry Filling: Sprinkle 1 tsp. unflavored gelatin over 1/3 cup cold water in a small
saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2
minutes). Stir in 11/2 cups diced fresh strawberries, 1/3 cup granulated sugar, and 1 tsp.
orange zest. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until berries
are softened, about 5 minutes. Let stand 30 minutes; chill 4 to 24 hours.
Tiramis clairs
It took several tries to get the tiramis flavors of these clairs just right. The key is to
allow both the chocolate and coffee flavors to shine.
Makes 12 clairs
1 cup heavy cream
Pinch of table salt
1 (8-oz.) container mascarpone cheese, at room temperature
3
2 Tbsp. chocolate flavoring syrup

2 tsp. instant espresso
2
Simple Pte Choux

(clairs)
Unsweetened cocoa
Tiramis Icing
Chocolate shavings
1. Place cream and salt in a large bowl. Beat cream mixture at medium-high speed with an
electric mixer until stiff peaks form. Combine mascarpone, powdered sugar, chocolate
syrup, espresso powder, and vanilla in a separate medium bowl. Beat until smooth.
Gradually fold in whipped cream.
2. Cut each clair in half horizontally. Spoon or pipe whipped cream mixture onto bottom
halves; sprinkle with cocoa. Spread Tiramis Icing on top halves; replace tops. Sprinkle
with chocolate shavings. Chill until ready to serve.
Tiramis Icing: Whisk together 1 tsp. instant espresso and 2 Tbsp. water in a small bowl
until espresso dissolves. Add 11/2 cups powdered sugar and 2 Tbsp. Italian chocolate
flavoring syrup, and whisk until smooth. (Add more water or powdered sugar, if needed,
to reach desired consistency.)
Dream Flip
Mascarpone cheese is a soft Italian cheese similar to cream cheese. Substitute cream
cheese in a pinch.
Toffee Bar clairs

Filled with a brown sugar custard and slathered in milk chocolate frosting, these puffs get
extra flavor and crunch by sprinkling with chopped toffee bars.
Makes 12 clairs
1/ cup firmly packed brown sugar
2
3 Tbsp. cornstarch
1/ tsp. table salt
4
2 large egg yolks

11/4 cups milk
1 Tbsp. dark molasses
2 Tbsp. unsalted butter
2
3/ cup heavy cream
4
Simple Pte Choux

(clairs)
Milk Chocolate Frosting
Garnish: chopped chocolate-covered toffee candy bars
1. Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks, milk, and
molasses in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over
Cook, whisking constantly, 1 more minute; remove from heat. Whisk butter and vanilla
into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm
filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
stiff peaks form. Fold whipped cream into chilled custard. Spoon custard mixture into a
pastry bag fitted with a small round tip. Pierce 1 end of each clair with a knife to create a
small hole. Insert the pastry tip, and fill with custard. Spread Milk Chocolate Frosting on
tops of clairs. Keep chilled.
Milk Chocolate Frosting: Combine 1/2 cup milk chocolate morsels and 1 Tbsp. shortening
in a large microwave-safe bowl. Microwave at MEDIUM (50% power) for 1 to 11/2
minutes or until melted and smooth, stirring at 30-second intervals. Add 3 Tbsp. heavy
cream and 1 cup powdered sugar, and whisk until smooth. (Add more cream or powdered
sugar to reach desired consistency.)
Red Velvet clairs

Enjoy the flavors of the beloved cake in a whole new way. Deep crimson shells are filled
with a tangy pastry cream and bathed with a rich cream cheese frosting.
Makes 12 clairs
3/ cup sugar
4
1/ cup cornstarch
4
1/ tsp. table salt
4
2 large egg yolks

1 cup milk
1/ cup buttermilk
2
2 Tbsp. butter
1/ cup heavy cream
2
Red Velvet Pte Choux

(clairs)
Cream Cheese Frosting
Sweetened flaked coconut
1. Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks, milk,
and buttermilk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook
over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to
bubble. Cook, whisking constantly, 1 more minute; remove from heat. Whisk butter and
vanilla into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on
warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
peaks form. Fold whipped cream into chilled custard.
3. Cut each clair in half horizontally. Spoon or pipe custard mixture onto bottom halves.
Spread or pipe Cream Cheese Frosting on top halves; replace tops. Sprinkle frosting with
coconut. Chill until ready to serve.
Cream Cheese Frosting: Beat 4 oz. softened cream cheese and 2 Tbsp. softened butter at
medium speed with an electric mixer until creamy. Gradually add 2 cups powdered sugar,
1 Tbsp. milk, and 1/2 tsp. vanilla extract, beating at low speed until blended. Increase
speed to medium-high; beat 1 to 2 minutes or until fluffy. (Add more milk or powdered
sugar as needed to reach desired consistency.)
Maple-Pecan clairs
Filled with rich maple pastry cream, topped with a decadent maple icing, and sprinkled
with chopped pecans, these clairs are sure to remind you of a donut-shop favorite.
Makes 12 clairs
1/ cup sugar
4
3 Tbsp. cornstarch
1/ tsp. table salt
4
2 large egg yolks

3/ cup milk
4
1/ cup pure maple syrup
2
1 Tbsp. butter
2
3/ cup heavy cream
4
Simple Pte Choux

(clairs)
Maple Icing
Chopped toasted pecans
1. Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk egg yolks, milk,
and maple syrup in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook
over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to
bubble. Cook, whisking constantly, 1 more minute; remove from heat. Whisk butter and
vanilla into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on
warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
stiff peaks form. Fold whipped cream into chilled custard. Spoon custard mixture into a
pastry bag fitted with a small round tip. Pierce 1 end of each clair with a knife to create a
small hole. Insert the pastry tip and fill with custard. Spoon Maple Icing on tops of clairs.
Sprinkle icing with chopped pecans. Chill until ready to serve.
Maple Icing: Whisk together 2 cups powdered sugar, 1 tsp. maple flavoring, and 2 Tbsp.
water in a small bowl until smooth. (Add more water or powdered sugar, if needed, to
reach desired consistency.)
Profiteroles
Vanilla Bean Profiteroles

If youve never had Crme Anglaise before, youve been missing out. The intensity that
the vanilla bean imparts makes these puffs anything but ordinary.
Makes 14 profiteroles
1 vanilla bean
2 cups half-and-half
1 cup heavy cream
3/ cup sugar
4

Pinch of table salt
Simple Pte Choux
(profiteroles)
Warm Vanilla Sauce
Multicolored sprinkles
1. Split vanilla bean lengthwise, and scrape seeds. Stir together vanilla bean and seeds,
half-and-half, heavy cream, sugar, vanilla extract, and salt in a large bowl. Cover and chill
at least 1 hour or overnight.
2. Remove vanilla bean. Pour mixture into a freezer container of a 11/2-qt. electric ice
cream maker, and freeze according to manufacturers instructions. (Instructions and times
may vary.) Transfer ice cream to an airtight container. Freeze 2 hours or until firm.
3. Cut each profiterole in half horizontally. Dollop ice cream onto bottom halves; top with
remaining halves. Cover and freeze until ready to serve. Drizzle with Warm Vanilla Sauce,
and top with sprinkles just before serving.
Warm Vanilla Sauce (Crme Anglaise): Heat 1/2 cup milk and 1/2 cup heavy cream in a
heavy saucepan over medium-low heat, just until bubbles and steam appear (do not boil).
Remove from heat. Whisk together 2 large egg yolks, 1/3 cup sugar, and a pinch of table
salt in a medium bowl; gradually whisk in one-fourth of hot milk mixture. Gradually add
warm egg mixture to remaining hot milk mixture, whisking constantly. Cook on medium
heat, whisking constantly, 7 minutes or until mixture thinly coats the back of a wooden
spoon. Remove from heat. Whisk in 1 tsp. vanilla bean paste or vanilla extract. Pour
through a fine wire-mesh strainer into a bowl.
Triple Berry Profiteroles

Homemade strawberry ice cream tastes infinitely better than store-bought strawberry ice
cream because it has more flavor. When you make your own strawberry ice cream, top it
with a blackberry and raspberry sauce, and serve it in a pastry shell. Youll have a dessert
that will have any berry lover asking for more.
13/4 cups half-and-half
3/ cup heavy cream
4
3/ cup pureed strawberries
4
3

Pinch of table salt
Simple Pte Choux
(profiteroles)
Berry Compote
Powdered sugar
1. Stir together half-and-half, heavy cream, pureed strawberries, granulated sugar, vanilla,
and salt in a large bowl. Cover and chill at least 1 hour or overnight.
2. Pour mixture into a freezer container of a 11/2-qt. electric ice cream maker, and freeze
according to manufacturers instructions. (Instructions and times may vary.) Transfer ice
cream to an airtight container. Freeze 2 hours or until firm.
3. Cut each profiterole in half horizontally. Scoop 1/4 cup ice cream onto bottom halves.
Drizzle ice cream with Berry Compote; top with remaining halves. Sprinkle with
powdered sugar before serving.
Berry Compote: Combine 2 cups thawed frozen blackberries (including any accumulated
juices), 1/2 cup granulated sugar, and 1/2 tsp. orange zest in a medium saucepan. Bring to a
boil over medium-high heat, stirring constantly. Cook 2 minutes or until softened. Remove
from heat. Process blackberry mixture in a blender until smooth, stopping to scrape down
sides as needed. Pour mixture through a fine wire-mesh strainer into a bowl. Fold in 11/2
cups fresh raspberries.
Orange Cream Profiteroles

With rich vanilla ice cream in a crispy pastry shell covered in a sweet orange sauce, these
profiteroles are a version of the popular summertime treat that kids and grown-ups alike
will love.
Simple Pte Choux (profiteroles)
31/2 cups vanilla ice cream
Orange Ice Cream Topping
Powdered sugar
Cut each profiterole in half horizontally. Scoop 1/4 cup ice cream onto bottom halves.
Drizzle Orange Ice Cream Topping over ice cream; top with remaining halves. Sprinkle
with powdered sugar before serving.
Orange Ice Cream Topping: Whisk together 1/4 cup granulated sugar, 1 Tbsp. cornstarch,
and a pinch of table salt in a medium saucepan. Stir in 3/4 cup thawed orange juice
concentrate, 1/4 cup water, and 2 Tbsp. light corn syrup. Bring to a boil over medium heat,
stirring constantly; reduce heat, and simmer, stirring often, 2 minutes or until thickened.
Remove from heat, and stir in 1 Tbsp. butter and 1 tsp. orange zest. Let stand 30 minutes
or until mixture cools to room temperature. Chill until ready to serve.
Perfect Puff
Give puffs a pretty pop of color by brushing tops with warmed honey and then
sprinkling with orange sprinkles.
Strawberries Flamb Profiteroles

For the first few years of our marriage, my husband and I would treat ourselves to an
anniversary dinner at the Royal Palacean upscale restaurant in an old Jewish synagogue.
For dessert we always ordered their Strawberries Flamb. When the restaurant closed, my
husband and I started making this special dessert at home. This profiterole version takes
the original to a whole new level.
Simple Pte Choux
(profiteroles)
Strawberry Flamb Sauce
Powdered sugar
Drizzle Strawberry Flamb Sauce over ice cream; top with remaining halves. Sprinkle
with powdered sugar, and serve immediately.
Strawberry Flamb Sauce: Bring 1/4 cup fresh orange juice and 2 Tbsp. fresh lemon juice
to a boil over medium-high heat in a small skillet. Simmer 2 to 3 minutes or until liquid is
reduced by half (to about 3 Tbsp). Add 1/4 cup granulated sugar and a pinch of table salt,
whisking until sugar is dissolved. Add 1/4 cup brown sugar. Bring to a boil over medium
heat, stirring constantly; reduce heat, and simmer 3 minutes or until brown sugar is
dissolved and mixture is syrupy. Remove from heat and whisk in 1 Tbsp. butter. Stir in 1
cup chopped fresh strawberries. Stir in 2 Tbsp. rum, and carefully ignite the fumes just
above mixture with a long match or long multipurpose lighter. Let flames die down.
Pralines & Cream Profiteroles

Pralines-and-cream ice cream is one of my husbands favorites, but when I paired it with
this sweet salted caramel sauce with pecans, it was my daughter who begged me to make
it again and again.
Simple Pte Choux
(profiteroles)
31/2 cups pralines-and-cream or butter-pecan ice cream
Salted Caramel Pecan Ice Cream Topping
Powdered sugar
Drizzle Salted Caramel Pecan Ice Cream Topping over ice cream; top with remaining
halves. Sprinkle with powdered sugar before serving.
Salted Caramel Pecan Ice Cream Topping: Combine 3/4 cup brown sugar, 1/4 cup light
corn syrup, 2 Tbsp. heavy cream, 2 Tbsp. butter, and 1/4 tsp. table salt in a medium
saucepan. Bring to a boil over medium heat, stirring constantly; reduce heat, and simmer 2
minutes or until sugar dissolves and sauce is smooth and syrupy. Stir in 1 tsp. vanilla
extract and 1/2 cup chopped toasted pecans.
Perfect Puff
To toast the chopped pecans, spread them on a baking sheet and bake at 350 for 5
minutes or until lightly browned and fragrant. Watch them carefully to avoid burning.
Black Cherry Profiteroles

Cherries are one of my favorite fruits. Unfortunately, cherry season is short, and fresh
cherries arent available most of the year. Luckily, this recipe uses frozen cherries, so its
the perfect dessert any time of year.
Chocolate Pte Choux
(profiteroles)
Black Cherry Ice Cream Topping
Powdered sugar
Drizzle Black Cherry Ice Cream Topping over ice cream; top with remaining halves.
Sprinkle with powdered sugar before serving.
Black Cherry Ice Cream Topping: Whisk together 1/2 cup granulated sugar, 2 Tbsp.
cornstarch, and a pinch of table salt in a medium saucepan. Stir in 1 (12-oz.) package
thawed, frozen dark cherries; 1/4 cup fresh orange juice; and 1 Tbsp. fresh lemon juice.
Bring to a boil over medium heat, stirring constantly; reduce heat, and simmer 2 minutes
or until sauce thickens. Remove from heat, and stir in 1 Tbsp. butter and 1 tsp. orange
zest.
Dream Flip
You can also use drained canned cherries in this recipe, but just be sure to buy cherries
packed in water instead of canned cherry pie filling.
Bananas Foster Profiteroles

New Orleans is a memorable town, and the Bananas Foster dessert at Brennans restaurant
is unforgettable. People line up for hours to get a table to eat this luscious ice-cream
dessert. Add in a cream puff, and you have a creation thats just as unforgettable from the
comfort of home.
Simple Pte Choux
(profiteroles)
Bananas Foster Ice Cream Topping
Powdered sugar
Drizzle Bananas Foster Ice Cream Topping over ice cream; top with remaining halves.
Sprinkle with powdered sugar and serve immediately.
Bananas Foster Ice Cream Topping: Melt 3 Tbsp. butter in a small saucepan over mediumhigh heat. Add 1/2 cup brown sugar, 1 Tbsp. water, 1/8 tsp. ground cinnamon, and a pinch
of table salt, whisking until combined. Bring to a boil, whisking constantly. Remove from
heat, and stir in 1/4 tsp. vanilla extract and 2 large bananas, cut into bite-size pieces.
Perfect Puff
Traditional Bananas Foster is flambed using rum. If youd like to flamb the sauce for
these profiteroles, follow the instructions for Strawberry Flamb Sauce.
Pia Colada Profiteroles

I had my first pia colada on a cruise ship bound for the Caribbean, and it was love at first
sip. This dessert version has coconut ice cream enveloped in a cream puff shell and
smothered in a sweet, brown sugarpineapple sauce.
1 (13-oz.) can coconut milk
3/ cup sugar
4
1 cup heavy cream

Pinch of table salt
Simple Pte Choux
(profiteroles)
Pineapple Ice Cream Topping
Dried pineapple slices, chopped
1. Stir together coconut milk and granulated sugar in a large bowl until sugar dissolves.
Add cream, vanilla, and salt. Cover and chill at least 1 hour or overnight.
Drizzle Pineapple Ice Cream Topping over ice cream; top with remaining halves. Top
puffs with chopped dried pineapple pieces.
Pineapple Ice Cream Topping: Drain 1 (8-oz.) can crushed pineapple in juice in a fine
wire-mesh strainer over a large measuring cup to collect juice. Press pineapple through
fine wire-mesh strainer using the back of a spoon to squeeze out additional juice. Set
crushed pineapple aside. Bring pineapple juice to a boil over medium heat in a medium
saucepan. Cook 2 to 3 minutes or until liquid is reduced by half (about 2 Tbsp.). Stir in
crushed pineapple, 1/2 cup brown sugar, and a pinch of table salt. Reduce heat, and simmer
5 minutes or until sugar dissolves and mixture is syrupy. Remove from heat. Serve
immediately, or let stand 30 minutes; chill until ready to serve.
Grasshopper Profiteroles
Mint and chocolate have always paired well, and this version is no exception. Youll love
the mint-flavored ice cream surrounded bya crisp pastry shell dripping with rich,
homemade hot fudge sauce.
11/4 cups milk
1/ cup sugar
2
1 tsp. cornstarch
1/ tsp. table salt
8
4 large egg yolks

1/ tsp. crme de menthe oil* or peppermint extract
2
3 drops green liquid food coloring (optional)

4 oz. semisweet chocolate, finely chopped (about 3/4 cup)
Double-Batch Pte Choux (profiteroles)
Hot Fudge Sauce
Shaved thin crme de menthe chocolate mints
1. Heat milk and cream in a heavy saucepan over medium-low heat just until bubbles and
steam appear (do not boil). Reduce heat to low.
2. Whisk together sugar, cornstarch, and salt in a large bowl; whisk in yolks, and gradually
whisk in one-fourth of hot milk mixture. Gradually add warm egg mixture to remaining
hot milk mixture, whisking constantly; cook, whisking constantly, 7 minutes or until
mixture thinly coats the back of a wooden spoon. Remove from heat. Whisk in vanilla and
next 3 ingredients. Pour through a fine wire-mesh strainer into a bowl. Let stand 30
minutes or until mixture cools to room temperature. Cover and chill 4 to 24 hours.
4. Cut each profiterole in half horizontally. Scoop 1/4 cup ice cream onto bottom halves;
top with remaining halves. Cover and freeze until ready to serve. Drizzle with Hot Fudge
Sauce, and sprinkle with thinly shaved mints just before serving.
*Resource Note: Tested with LorAnn Oils Super Strength Crme de Menthe Flavoring.
Hot Fudge Sauce: Whisk together 1/4 cup Dutch process cocoa, 1/2 cup sugar, and 1/8 tsp.
table salt in a small saucepan. Stir in 1/2 cup heavy cream and 1/2 cup light corn syrup.
Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 2 minutes.
Add 1/3 cup finely chopped semisweet chocolate, and stir until melted. Remove from heat,
and stir in 1 Tbsp. butter and 1/2 tsp. vanilla extract.
Rocky Road Profiteroles

Ive always loved rocky road ice cream, but most store-bought varieties dont have enough
marshmallows, chocolate chips, and nuts in each bite. This profiterole solves that problem
with a quick, easy-to-make marshmallow ice cream topping and a sprinkling of additional
chocolate and almonds.
Chocolate Pte Choux
(profiteroles)
31/2 cups rocky road ice cream
Marshmallow Ice Cream Topping
Mini morsels
Sliced almonds
Cut profiteroles in half horizontally. Scoop 1/4 cup ice cream onto bottom halves; top with
remaining halves. Cover and freeze until ready to serve. Drizzle with Marshmallow Ice
Cream Topping, and sprinkle with mini morsels and almonds just before serving.
Marshmallow Ice Cream Topping: Combine 1 (7-oz.) jar marshmallow creme, 1 Tbsp.
butter, and 1 Tbsp. heavy cream or milk in a microwave-safe bowl. Microwave at HIGH
30 seconds or until mixture is smooth and creamy.
Dream Flip
Feel free to substitute your favorite finely chopped chocolate bar for the mini morsels
in this recipe.
Root Beer Float Profiteroles

I love a good root beer floatexcept for the foam on top and how the ice cream never
seems to last. With this profiterole version of the root beer float, you wont run out of ice
cream or be left with flat root beer.
Simple Pte Choux
(profiteroles)
Root Beer Ice Cream Topping
Powdered sugar
Drizzle Root Beer Ice Cream Topping over ice cream; top with remaining halves. Sprinkle
with powdered sugar before serving.
Root Beer Ice Cream Topping: Bring 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1
Tbsp. water to a boil in a small saucepan over medium heat. Remove from heat, and stir in
11/2 tsp. root beer concentrate.* Let stand 30 minutes or until mixture cools to room
temperature. Chill until ready to serve.
*Resource Note: Look for root beer concentrate among the other extracts and flavorings at
the grocery store, or purchase it online.
Perfect Puff
The root beer ice cream topping is delicious hot or cold, but since people expect a root
beer float to be cold, I prefer to make it ahead of time and chill it before serving.
Cherry-Chocolate Chip Profiteroles

I created this profiterole for my boys. Their favorite ice cream is cherry-chocolate chip,
and as far as theyre concerned, the more cherries in the ice cream the better. This
profiterole gives them triple the maraschino cherries in every spoonful.
1 (16-oz.) jar whole maraschino cherries
4
2 Tbsp. cornstarch
2 Tbsp. fresh lemon juice
1 Tbsp. butter
Chocolate Pte Choux
(profiteroles)
31/2 cups cherry-chocolate chip ice cream
Powdered sugar
1. Drain cherries in a fine wire-mesh strainer over a large measuring cup to collect juice.
Set cherries aside. Add water to cherry juice to equal 1 cup, if necessary.
2. Whisk together granulated sugar and cornstarch in a small saucepan. Whisk in cherry
juice mixture and lemon juice. Bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer, stirring often, 1 minute or until thick and syrupy. Remove from
heat, and stir in butter and drained cherries.
Drizzle cherry mixture over ice cream; top with remaining halves. Sprinkle with powdered
sugar, and serve immediately.
Party Puffs
Paris Brest
A giant cream puff in the shape of a wheel, this dessert was created to celebrate the bicycle
race that happens every four years from Paris to Brest, France.
Makes 12 servings
4

1 tsp. sugar
1/ tsp. table salt
4
4 large eggs, divided

1/ cup sliced almonds
4
Vanilla Bean Whipped Cream

1. Preheat oven to 425. Measure flour, and set aside. Bring butter, sugar, salt, and 3/4 cup
water to a boil in a large saucepan over medium-high heat, stirring occasionally.
Immediately remove from heat, and quickly stir in flour all at once. Return to heat, and stir
with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto a parchment paperlined baking
sheet to make a 7-inch round ring. Pipe another ring just inside first ring. Pipe a third ring
on top of first 2 rings to seal crease. Smooth out peaks, and round tops with a moistened
finger.
3. Whisk together remaining 1 egg and 1 tsp. water. Brush top of dough with egg mixture,
and sprinkle with almonds. Bake at 425 for 5 minutes; reduce oven temperature to 375,
and bake 30 minutes or until puffy and golden brown. Turn oven off; let ring stand in
closed oven 10 minutes. Remove from baking sheet to a wire rack, and cool completely.
4. Cut ring in half horizontally. Spoon or pipe Vanilla Bean Whipped Cream onto bottom
half; top with remaining half. Chill until ready to serve.
Birthday Cream Puffs

Dress up a cream puff for a birthday party with rainbow sugar crystals or colorful jimmies
in the whipped cream filling and more on top of the glaze. These birthday cream puffs will
make your loved ones feel extra special on their special day.
Pinch of table salt
4
1/ cup rainbow sugar crystals
3
Simple Pte Choux

(cream puffs)
White Chocolate Frosting or
Pastel Almond Glaze
Additional rainbow sugar crystals
1. Whisk together heavy cream and salt in a large bowl. Beat cream mixture and vanilla at
medium-high speed with an electric mixer until soft peaks form; gradually add powdered
sugar, beating until stiff peaks form. Cover and chill until ready to serve. Just before using,
fold in 1/3 cup rainbow sugar crystals.
halves. Spread top halves with White Chocolate Frosting or dip in Pastel Almond Glaze,
and place on top of cream. Sprinkle with additional rainbow sugar crystals. Chill until
ready to serve.
White Chocolate Frosting: Microwave 1/4 cup heavy cream in a microwave-safe bowl at
HIGH 1 minute or just until it starts to boil. Stir in 4 oz. finely chopped white chocolate,
whisking until smooth. Gradually add 1/2 cup powdered sugar, and beat on low speed with
an electric mixer until smooth and creamy. (Add more cream or powdered sugar to reach
desired consistency.)
Pastel Almond Glaze: Whisk together 11/2 cups powdered sugar, 2 Tbsp. water, and 1/2
tsp. almond extract in a small bowl until smooth. Tint glaze with desired color and amount
of liquid food colorings. (Add water or more powdered sugar to reach desired
consistency.)
Swan Cream Puffs

Makes 12 swans
Swan body and neck template
1 cup all-purpose flour
1/ cup unsalted butter, cut into 8 pieces
2
1 tsp. sugar
1/ tsp. table salt
2
5 large eggs, divided

Stabilized Whipped Cream
1. Preheat oven to 425. Place each template on baking sheets; line with parchment paper.
Measure flour and set aside. Bring butter, sugar, salt, and 1 cup water to a boil in a large
saucepan over medium-high heat, stirring occasionally. Immediately remove from heat,
and quickly stir in flour all at once. Return to heat, and stir with a wooden spoon for 1 to 2
minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an
electric mixer, and let cool 5 minutes.
pastry bag fitted with a coupler. Pipe dough to make 12 swan bodies on baking sheet,
using template as a guide. Smooth out peaks and round tops with a moistened finger;
remove template. Attach a #10 tip to coupler. Pipe dough to make 12 swan necks on a
second baking sheet, using template as a guide. Smooth out peaks and round tops with a
moistened finger; remove template.
mixture. Place swan necks on baking sheet in the freezer. Bake swan bodies at 425 for 5
minutes; reduce oven temperature to 375, and bake 30 minutes or until puffy and golden
brown. Remove from baking sheet to a wire rack, and cool completely. Bake swan necks
at 375 for 15 minutes or until puffy and golden brown. Remove from baking sheet to a
wire rack, and cool completely.
4. Spoon Stabilized Whipped Cream into a pastry bag fitted with an open star tip. Cut
swan bodies in half horizontally. Cut the top halves in half to create 2 wings. Pipe a small
amount of whipped cream onto widest part of bottom halves. Place swan necks in whipped
cream. Pipe whipped cream onto remaining surface of bottom halves. Place wings on each
side. Chill until ready to serve.
Raspberry-Lemon Pucker Up Puffs

Dressed up for Valentines Day, these cream puffs have a pretty pink glaze and a tart
lemonade whipped cream thats guaranteed to make the one you love pucker up.
Pinch of table salt
1/ cup lemonade drink mix
3
Colorful Pte Choux

(cream puffs, tinted pink)
1/ cup seedless raspberry fruit spread
3
Raspberry Lemonade Glaze

Valentine sprinkles
Lemon zest
1. Whisk together cream, salt, and lemonade drink mix in a large bowl. Beat at mediumhigh speed with an electric mixer until stiff peaks form.
2. Cut each cream puff in half horizontally. Spread 1 tsp. fruit spread onto bottom halves.
Spoon or pipe whipped cream on top of spread. Dip top halves in Raspberry Lemonade
Glaze, and place on top of cream. Top glaze with sprinkles and lemon zest. Chill until
ready to serve.
Raspberry Lemonade Glaze: Whisk together 1 cup powdered sugar, 1 tsp. seedless
raspberry fruit spread, 1 tsp. lemonade drink mix, and 1 Tbsp. water in a small bowl until
smooth. (Add more water or powdered sugar to reach desired consistency.)
Dream Flip
For a fun change, try other presweetened lemonade drink mixes like strawberry or pink
lemonade.
Heart-Shaped Paris Brest

Makes 8 servings
2
4
1/ tsp. sugar
2
1/ tsp. table salt
4
3 large eggs, at room temperature, divided

1/ cup sliced almonds
4
Strawberry Whipped Cream

Garnish: sliced fresh strawberries
with a wooden spoon for 1 to 2 minutes or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer and let cool 5 minutes.
sheet to make a 7-inch-wide heart. Pipe another heart just inside first heart. Pipe a third
heart on top of first 2 hearts to seal crease. Smooth out peaks, and round tops with a
moistened finger.
3. Whisk together remaining 1 egg and 1 tsp. water. Brush top of dough with egg mixture,
and sprinkle with almonds. Bake at 425 for 5 minutes; reduce oven temperature to 375,
and bake 30 minutes, until puffy and golden brown. Turn oven off; let heart stand in
closed oven 10 minutes. Remove from baking sheet to a wire rack, and cool completely.
4. Cut heart in half horizontally. Spoon or pipe Strawberry Whipped Cream onto bottom
half; top with remaining half. Chill until ready to serve.
Strawberry Whipped Cream: In a large mixing bowl, beat 1 cup heavy cream, 2 drops of
red food coloring (optional), and a pinch of table salt at medium speed until soft peaks
form. Add 3 Tbsp. powdered sugar and 1/2 tsp. vanilla extract, and beat until stiff peaks
form. Fold 1 cup finely chopped strawberries into whipped cream.
Baby Shower Cream Cheese Puffs

Make something special for that special someone whos expecting. For a baby shower, fill
the crisp shells with pink or blue whipped cream. For a gender-reveal party, follow the tip
below to hide the colored cream inside the shell.
3/ cup heavy cream
4

3
2
1/ tsp. table salt
8
3 to 4 drops sky blue or pink food coloring paste

Simple Pte Choux
(cream puffs)
Powdered sugar
stiff peaks form. Set aside. Combine cream cheese, granulated sugar, vanilla, salt, and
food coloring paste in a separate large bowl. Beat until smooth. Gradually fold in whipped
cream.
halves; top with remaining halves. Chill until ready to serve. Sprinkle with powdered
sugar just before serving.
Gender-Reveal Cream Puffs

Prepare whipped cream recipe as directed. Spoon in a pastry bag fitted with a small round
tip. Pierce the top of each cream puff with a knife to create a small hole. Insert the pastry
tip, and fill with whipped cream. Wipe off any excess filling from tops. Spread tops of
each cream puff with Fudgy Chocolate Icing. Chill until ready to serve.
Pistachio-Lime clairs
For St. Patricks Day, its fun to have a dessert thats greenbut you also want one that
tastes terrific. These festive cream puffs hit the mark on both counts.
Makes 12 clairs
2/ cup sugar
3
2 Tbsp. cornstarch
6 large egg yolks
1/ cup cold water
4
1/ cup fresh lime juice (about 5 limes)
4
1 Tbsp. lime zest (about 1 lime)

1/ cup cold butter, cut into 8 pieces
2
Simple Pte Choux

(clairs)
Lime Glaze
3/ cup unsalted, shelled pistachios, finely chopped
4
1. Whisk together sugar and cornstarch in a medium heavy saucepan. Whisk egg yolks,
water, and lime juice in a glass bowl. Gradually whisk egg mixture into sugar mixture.
Cook over medium heat, whisking constantly, 5 minutes or until mixture thickens; remove
from heat.
2. Stir in lime zest. Add butter, 1 piece at a time, whisking until butter is melted and
mixture is smooth; transfer to a small bowl. Place plastic wrap directly on warm filling to
prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.
3. Cut each clair in half horizontally. Spoon filling onto bottom halves. Drizzle top halves
with Lime Glaze; replace tops. Sprinkle glaze with pistachios. Chill until ready to serve.
Lime Glaze: Whisk together 1 cup powdered sugar, 1 Tbsp. fresh lime juice, 1 Tbsp.
water, and 2 drops green food coloring (optional) in a small bowl until smooth. (Add more
water or powdered sugar, if needed, to reach desired consistency.)
Robins Egg Puffs

Growing up, my favorite Easter candy was the egg-shaped miniature malted milk balls. I
remember using the pastel-colored candies as lipstick on Easter morning. I still love
snacking on them at Easter, and I couldnt resist turning them into an adorable dessert
loved by the whole family.
3/ cup heavy cream
4

1/ cup sugar
3
1/ tsp. table salt
8

1 cup pastel chocolate-covered malted milk balls, chopped*
Simple Pte Choux
(cream puffs)
Pastel Icing
Additional chopped pastel chocolate-covered malted milk balls*
stiff peaks form. Set aside. Combine cream cheese, sugar, salt, and vanilla in a separate
large bowl. Beat until smooth. Stir about 1/2 cup whipped cream into cream cheese
mixture. Fold in remaining whipped cream and malted milk balls.
2. Cut each cream puff in half horizontally. Spoon or pipe filling onto bottom halves. Dip
top halves in Pastel Icing, and place on top of filling. Sprinkle icing with additional malted
milk balls. Chill until ready to serve.
*Resource Note: Tested with Whoppers Robin Eggs malted milk candy
Pastel Icing: Whisk together 11/2 cups powdered sugar, 2 Tbsp. water, 1/4 tsp. vanilla
extract, and desired pastel food coloring in a small bowl until smooth. (Add more water or
powdered sugar to reach desired consistency.) Divide the icing into several bowls, and
make several different pastel icing colors, if desired.
Pumpkin Pie PuffS

This year, change up your Thanksgiving dessert with these easy-to-serve pumpkin pie
puffs. They are made with traditional pumpkin pie filling, topped with whipped cream,
and served in a cream puff shell so everyone gets his or her own little pumpkin pie.
1/ cup firmly packed light brown sugar
2
2 large eggs
1/ tsp. table salt
2
1 tsp. ground cinnamon

1 tsp. pumpkin pie spice
1 cup canned pumpkin
1/ cup evaporated milk
2
Colorful Pte Choux

(cream puffs, tinted orange)
Maple Whipped Cream
Powdered sugar
1. Whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice in a large
saucepan. Add pumpkin and evaporated milk, and whisk until smooth. Cook over medium
heat, whisking constantly, 5 minutes or until thickened. Let stand 30 minutes; chill 4 to 24
hours.
2. Cut each cream puff in half horizontally. Spoon or pipe pumpkin filling onto bottom
halves. Spread or pipe Maple Whipped Cream on top of filling; replace tops. Cover and
chill until ready to serve. Sprinkle with powdered sugar before serving.
Maple Whipped Cream: Place 3/4 cup heavy cream and a pinch of table salt in a large
bowl. Beat cream mixture at medium-high speed with an electric mixer until soft peaks
form. Add 1 Tbsp. maple syrup and 1/4 tsp. vanilla extract, and beat until stiff peaks form.
Pecan Pie clairs

My husbands favorite Thanksgiving pie is pecan pie, and he loves this clair. Its hard to
resist the crunchy, buttery pecans in a sticky-sweet filling cradled in a crisp clair shell,
with fresh, sweet whipped cream on top.
Makes 12 clairs
2/ cup light corn syrup
3
1/ cup firmly packed brown sugar
2
1/ tsp. table salt
4
1/ cup unsalted butter
4
2 large egg yolks

2
11/2 cups coarsely chopped pecans

2 Tbsp. honey
Simple Pte Choux
(clairs)
1/ cup finely chopped pecans, toasted
2

1. Preheat oven to 350. Combine corn syrup, brown sugar, salt, butter, and egg yolks in a
large saucepan; cook over medium heat, stirring constantly, 8 to 10 minutes or until
thickened. Remove from heat, and stir in vanilla. Stir in coarsely chopped pecans. Cover
and let cool completely.
2. Microwave honey in a small microwave-safe bowl at HIGH 20 seconds or just until it
starts to boil. Brush top halves of clairs with honey, and dip in finely chopped pecans.
Place clairs in a single layer on a parchment paperlined baking sheet. Bake at 350 for 5
minutes. Let cool completely.
3. Cut each clair in half horizontally. Spoon filling onto bottom halves using 2 spoons
(filling will be sticky). Pipe Perfect Whipped Cream on top of filling; top with remaining
halves. Chill until ready to serve.
Christmas Croquembouche
This Christmas version of a traditional French wedding cake is simpler to make by using
candy melts instead of hard caramel to glue the cream puffs into a fun-to-decorate tree
shape.
Makes 18 servings
Egg Nog Pastry Cream
Colorful Pte Choux
(cream puffs, double batch, tinted green)
1 (12-oz.) bag green candy melts, melted
Candy-coated milk chocolate pieces
Powdered sugar
1 yellow fruit-flavored chewy candy
1. Spoon Egg Nog Pastry Cream into a pastry bag fitted with a small round tip. Pierce the
bottom of each cream puff with a knife to create a small hole. Insert the pastry tip, and fill
with pastry cream. Wipe off any excess cream from bottoms. Chill until ready to assemble.
2. To assemble, place 8 filled cream puffs in a circle on a serving platter. Attach each
cream puff together with melted candy melts. Let stand 5 minutes to set. Dip the bottoms
of 7 cream puffs in the melted green candy melts, and place on top of the first layer, offset
and in a smaller ring. Add melted green candy melts between the cream puffs to hold them
in place, if needed. Repeat process with a ring of 5 cream puffs and a ring of 3 cream
puffs. Place 1 cream puff on top. Serve remaining cream puffs on the side.
3. Decorate tree as desired with candy melts, candy-coated milk chocolate pieces, and
powdered sugar. Roll out chewy candy to a 1/4-inch thickness. Cut out star shape from
candy using a 2-inch cutter. Afix star to top of tree using candy melts.
Egg Nog Pastry Cream: Whisk together 1 cup sugar, 5 Tbsp. cornstarch, 1/2 tsp. table salt,
and 3/4 tsp. freshly ground nutmeg in a heavy saucepan. Whisk 6 large egg yolks and 2
cups milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over
Cook, whisking constantly, 1 more minute; remove from heat. Whisk 2 Tbsp. butter, 1
Tbsp. brandy, and 1 tsp. vanilla extract into sugar-egg mixture; transfer to a medium bowl.
Place plastic wrap directly on warm filling. Let stand 30 minutes; chill 4 to 24 hours. Beat
1/ cup heavy cream in a bowl at medium speed with an electric mixer until stiff peaks
2
form; fold into chilled custard. Keep chilled.
Candy Cane Cream Puff

Makes 8 servings
2
4
1/ tsp. granulated sugar
2
1/ tsp. table salt
4

Peppermint Whipped Cream
White Peppermint Icing
Red sanding sugar
with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
2. Add eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a
sheet to make a 9-inch long candy cane shape. Pipe another candy cane just inside first
candy cane. Pipe a third candy cane on top of first 2 candy canes to seal crease. Round
tops with a moistened finger.
3. Bake at 425 for 5 minutes; reduce oven temperature to 375, and bake 35 minutes or
until puffy and golden brown. Turn oven off, and let candy cane stand in closed oven 10
minutes. Remove from baking sheet to a wire rack, and cool completely.
4. Cut candy cane in half horizontally. Pipe Peppermint Whipped Cream onto bottom half;
top with remaining half. Spread White Peppermint Icing on candy cane top. Sprinkle icing
with red sanding sugar in stripes. Serve immediately.
White Peppermint Icing: Whisk together 11/2 cups powdered sugar, 2 Tbsp. heavy cream,
1 Tbsp. water, 1/2 tsp. white icing coloring, and 1/4 tsp. peppermint extract in a small bowl
until smooth.
Troubleshooting Guide
My Pastry Shells Arent Big Enough: I live in a perfect area for making pastry shells: at a
high altitude and in a dry desert climate. Where I live, breads and cakes often rise too
quickly, and I often have to make adjustments to the ingredients to prevent it. However,
when Im making pastry shells altitude isnt a problem, its a benefitI get big, beautiful
pastry shells without changing the classic recipe.
The dry climate is also a plus because the pastry shells need to dry out in the middle so
that they dont collapse when you take them out of the oven. If you live in an area that
doesnt have perfect conditions for baking pastry shells, and you arent getting a nice big
pocket inside your shells, you may want to try using bread flour. Bread flour is a highprotein flour, which helps with gluten development. However, high-protein flour can
absorb more liquid than all-purpose flour, so you may need to add an additional egg to
your dough.
My Pastry Shells Are Flat: Be sure the dough is high enough. The dough needs to be piped
tall enough to create an air pocket. Also, if you pipe the pastry shells too close together,
and the shells end up touching each other as they rise, that can prevent the puffs from
rising completely. Leave more space between the doughat least an inch between each
shellso the shells have plenty of room to expand.
My Pastry Shells Fall Flat After Removing From the Oven: The shells probably arent
cooked thoroughly on the inside. If the inside of the shell is too moist, it wont support the
outside. Try poking a small hole with a sharp knife to release any steam remaining in the
shell, and then turn off the oven and leave shells in the oven until they cool down.
My Pastry Shells Are Too Brown: Test your oven with an oven thermometer. You may
also want to reduce the oven temperature to 350 for the final 30 minutes of baking.
My Dough Is Too Thick: If the dough is too thick, youll need to add more egg. Crack an
egg into a small bowl, and whisk together the yolk and the white. Add the beaten egg a
little at a time until the right consistency is reached.
My Dough Is Too Thin: Let the dough cool on the counter for a few minutes before
scooping or piping it onto the baking sheets. The dough will thicken a little as it cools.
My Custard Is Too Thick: If the chilled custard is thick and gelatin-like, gently stirring it
will help make it soft and creamy again.
My Custard Is Too Thin: If the custard is just a little too thin, add stabilized whipped
heavy cream instead of regular whipped heavy cream to the custard. If the custard is very
thin, try gently warming it up and thickening it with a little gelatin. Refer to the Stabilized
Whipped Cream recipe for instructions.
My Custard Is Lumpy: If the custard is lumpy, the best thing to do is to strain the hot
custard through a fine wire-mesh strainer into a bowl, and then proceed with the recipe as
directed.
My Frosting Is Lumpy: If youre making a frosting or glaze that includes powdered sugar,
you can use an electric mixer to beat the icing until its smooth. If the recipe includes
melted chocolate, see My Chocolate Seized Up, below.

My Icing Is Too Thin or Too Thick: Add more powdered sugar or water, a little at a time,
until you get the consistency you want. If youre making a chocolate ganache icing
without powdered sugar, the ganache will thicken as it cools. To speed up the thickening
process, you can put the ganache in the fridge to cool.
My Chocolate Seized Up: If water gets in the chocolate, it can seize up and harden or
form lumps. It doesnt happen often, but its frustrating when it does. You may think the
chocolate is ruined, but sometimes you can save it. Add 1 Tbsp. shortening to the
chocolate in a microwave-safe bowl. Microwave at MEDIUM (50% power) 1 to 11/2
minutes, stirring at 30-second intervals.
Pte choux templates

Make copies of each of the templates below to create perfect puffs every time. Just place
the desired shape underneath the parchment on your baking sheet, pipe puff, and remove
template before baking. To access an easily printable version, please type
timeincbooks.com/dreampuffstemplate into any internet browser. Find even more
downloadable and printable templates on Barbara Bakes (www.barbarabakes.com) at
www.barbarabakes.com/pate-a-choux-templates-for-cream-puffs-and-eclairs.
Metric Equivalents
The recipes that appear in this cookbook use the standard U.S. method for measuring
liquid and dry or solid ingredients (teaspoons, tablespoons, and cups). The information in
the following charts is provided to help cooks outside the United States successfully use
these recipes. All equivalents are approximate.
Acknowledgments
Creating this cookbook was a labor of love, and it wouldnt have been possible without
the help and support of many people. Thank you to my husband, Mark, for dreaming up
flavor combinations and spending hours in the kitchen with me filling and icing pastries.
Thank you for being my biggest cheerleader and encouraging me to follow my dreams.
Thank you to my book-loving daughter, Jenn, who thought one of the coolest things in the
world was having her mom write a book. Thanks for your advice and encouragement and
for being an amazing daughter with a zest for life that is infectious.
Thank you to my boys, Nick, Matt, and Cole, who occasionally got fed desserts for dinner,
for their patience, love, and feedback on their favorite flavors. If my family didnt love a
flavor, it didnt go in the cookbook.
Thank you to my big extended family, friends, and neighbors for being my taste testers.
Finally, thank you to my agent and publisher for recognizing the potential in the idea that
French pastries are fun and easy to make at home, as well as the unlimited possibilities of
pte choux.
Editor: Allison Cox Vasquez

Designer: Maribeth Jones
Assistant Managing Editor: Jeanne de Lathouder
Assistant Project Editor: Megan Thompson Brown
Photo Editor: Kellie Lindsey
Senior Photographer: Hlne Dujardin
Senior Photo Stylists: Kay E. Clarke, Mindi Shapiro Levine
Photo Stylists: Cindy Barr, Amanda Widis
Food Stylists: Nathan Carrabba, Victoria E. Cox, Margaret Monroe Dickey, Catherine Crowell Steele
Test Kitchen Manager: Alyson Moreland Haynes
Senior Recipe Developer and Tester: Callie Nash
Recipe Developers and Testers: Karen Rankin, Stefanie Maloney
Associate Production Manager: Amy Mangus
Assistant Production Manager: Diane Rose Keener
Recipe Editor: Julia Christopher
Copy Editors: Ashley Strickland Freeman, Rebecca Henderson
Proofreaders: Julie Bosche, Susan Kemp
Indexer: Nanette Cardon
Fellows: Laura Arnold, Nicole Fisher, Olivia Pierce, Anna Ramia
2015 Time Inc. Books

1271 Avenue of the Americas, New York, NY 10020
Simply Sweet is a registered trademark of Time Inc. All rights reserved. No part of this book may be reproduced in any
form or by any means without the prior written permission of the publisher, excepting brief quotations in connection
with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts strictly for personal use.
ISBN-13: 978-0-8487-4730-5
Library of Congress Control Number: 2015944350
Printed in the United States of America
First Printing 2015
Cover recipe:
Birthday Cream Puffs

Simply Sweet Dream Puffs - Shock - Barbara Schieving

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CONTENTS

All About Pte Choux

The History of Pte Choux

How the Magic Happens

The Puff Pantry

Simple Pte Choux

6 Tbsp. unsalted butter, cut into 6 pieces

4 large eggs, at room temperature, divided

Colorful Pte Choux

6 Tbsp. unsalted butter, cut into 6 pieces

3 large eggs, at room temperature

Gluten-Free Pte Choux

6 Tbsp. unsalted butter, cut into 6 pieces

5 to 6 large eggs, at room temperature, divided

Chocolate Pte Choux

1 Tbsp. unsweetened cocoa

1 tsp. chocolate extract (optional)

Graham Pte Choux

6 Tbsp. unsalted butter, cut into 6 pieces

3 large eggs, at room temperature

Red Velvet Pte Choux

1 Tbsp. unsweetened cocoa

Perfect Whipped Cream

stabilized whipped cream

Vanilla Bean Whipped Cream

peppermint whipped cream

5. Stir until all the flour is incorporated, about 1 minute.

Cream Puffs and Profiteroles:

Classic Cream Puffs

Makes 16 cream puffs

Chocolate-Orange Cream Puffs

Makes 16 cream puffs

1 Tbsp. orange zest, plus additional for decoration

Double Shot Cream Puffs

Makes 16 cream puffs

Simple Pte Choux (cream puffs)

Orange-Honey Cream Puffs

Makes 16 cream puffs

1 Tbsp. orange zest

Cherry-Almond Cream Puffs

Makes 16 cream puffs

Simple Pte Choux (cream puffs)

Peanut Butter Cup Cream Puffs

Makes 16 cream puffs

4 oz. cream cheese, softened at room temperature

1 tsp. vanilla extract

White Chocolate-Macadamia Cream Puffs

Makes 16 cream puffs

Pinch of table salt

Raspberry-Dark Chocolate Cream Puffs

Makes 16 cream puffs

1 cup frozen raspberries,

Smores Cream Puffs

Makes 16 cream puffs

Coconut-Almond Cream Puffs

1 cup sweetened flaked coconut

Simple or Chocolate Pte Choux (cream puffs)

Mango-Lime Cream Puffs

Pinch of table salt

1 Tbsp. cold water

Simple Pte Choux

Churro Cream Puffs

3 large egg yolks