Cream Puffs! (choux à la crème)

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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.

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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.

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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.

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3. Once it boils, remove from the heat and using a wooden spoon or spatula, add the flour. Stir until combined.

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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.

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5. Add the eggs slowly, while the mixer is going, and mix until the mixture is thick and creamy.

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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.

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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.

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8. Once cooled, I cut the choux pastry in half and filled it with pastry cream. Serve cold!

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