This is the kind of dessert that quiets a table. A golden shell that cracks under your fingers, so light it weighs nothing, and inside a real vanilla pastry cream that pushes out the second you bite down. Warm chocolate poured over the top finishes the job. It looks like something out of a French pastry window, and yet it is water, butter, flour and eggs. Four things already sitting in your kitchen. Make forty at once and watch how fast they go!<\/p>\n
Two teaspoons per puff. Not three, not “about that much”. I made mine too big the first time and had to stretch the bake way out to get them to hold their shape. A bigger puff means more dough to dry out, so more time in the oven, and if you pull it at fifteen minutes anyway it collapses as it cools. Respect the two teaspoons and the rest of the recipe falls into place on its own.<\/p>\n
Crowd your puffs onto a single pan to save on dishes and you will end up with a nicely browned outer ring and a pale middle. Your oven is not the problem. A puff throws off an enormous amount of steam in the first fifteen minutes, and the ones in the middle sit in their neighbours’ steam. A wet surface cannot brown. Two inches between each, two pans, and swap them halfway through.<\/p>\n","protected":false},"excerpt":{"rendered":"
My homemade cream puffs: choux pastry, vanilla pastry cream and chocolate sauce. The trick that gets every single one to brown evenly.<\/p>\n","protected":false},"featured_media":62937,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"cream puff recipe","_yoast_wpseo_title":"Cream Puff Recipe (Chocolate Profiteroles)","_yoast_wpseo_metadesc":"My homemade cream puffs: choux pastry, vanilla pastry cream and chocolate sauce. The trick that gets every single one to brown evenly.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Cream Puff Recipe (Chocolate Profiteroles)","_yoast_wpseo_opengraph-description":"My homemade cream puffs: choux pastry, vanilla pastry cream and chocolate sauce. The trick that gets every single one to brown evenly.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[195],"sponsorship":[],"class_list":["post-62941","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-pastries"],"acf":[],"yoast_head":"\n