It’s been a busy two weeks since my last post due to the EXCITING Warriors v. Cavs matchup – didnt really have a life besides drinking beer and eating nachos for the past two weeks!!! If you didn’t know already, I basically pledged blue and gold a few weeks ago during the rockets series (I know I am a total bandwagoner fan but BUT i would argue that everyone has a starting point ha ha). Anyway, the night the Warriors won I was at ORACLEEEE watching Game 6 on the arena’s screen. It was definitely like a home game – us fans were just as loud, waving our teensy towels around and screaming our lungs off. It was truly an experience that I am hoping we can experience again in our lifetime! Let the curse be broken and a dynasty begins :). I was unfortunately super busy on Friday and wasn’t able to join everyone at the parade, but I saw all the Snapchats of the event and thought, damn, it really is a wonderful to be alive, in the Bay, and be young.
These cream puffs were made with leftover Fruit Tart pastry cream! (But I have provided the exact recipe for 12 cream puffs in case yall just wanted to make the puffs and not the tart). I made exactly 12 little ones (if you want, you could make 6 Beard Papa’s sized ones if you wanted with the same amount of cream.
Ingredients (Makes 12 small cream puffs)
Recipe for Choux pastry from Joy of Baking.
Choux pastry (the shell)
1/2 cup all purpose flour
1/2 tsp white sugar
1/4 tsp salt
1/4 cup unsalted butter, cut into pieces
1/2 cup water
2 eggs, lightly beaten
Pastry cream (for 12 small cream puffs)
3/4 cup half and half
2 tbsp cornstarch
2 egg yolks
5 tbsp sugar
2 tbsp butter
2 tsp vanilla
Follow instructions on how to make pastry cream here.
Preheat oven to 400 deg.
1. In a small bowl, mix the flour, sugar, and salt. Set aside.
2. Place butter and water in a medium sized pot over medium high heat. Bring to a boil.
3. Once it boils, remove from the heat and using a wooden spoon or spatula, add the flour. Stir until combined.
4. When the flour comes together in this cute little squishy ball, off the sides of the bowl, place it in a an electric mixer. Mix on low speed until the dough is a little bit less hot, about a minute or two.
5. Add the eggs slowly, while the mixer is going, and mix until the mixture is thick and creamy.
6. Using a spoon or a 1 tbsp cookie scoop, scoop the soft batter onto a baking sheet lined with silicon or parchment paper. Space it out to fit all 12.
7. Bake in a 400 deg. oven for 15 min. Then reduce the heat to 350 deg. and bake for another 30-35 min., or until the shells are golden colored. Take it out of the oven and let cool completely before filling.
8. Once cooled, I cut the choux pastry in half and filled it with pastry cream. Serve cold!