How to Make Mini Creampuffs

Creampuffs, served in a traditional or miniature size, make sweet and savory treats for special occassions such as weddings. Read on and learn how to make the French baked goodies for your next event.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Saucepan
• Wooden spoon
• Baking sheet
• Wire cooling rack (optional)
• 1 cup water
• 1/2 cup butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs (beaten)
• Fillings (optional)

1. Preheat the oven to 400°F.
2. To make 12 large creampuffs or 24 mini ones, combine 1 cup water, 1/2 cup butter and 1/4 tsp salt in a heated saucepan. Bring the mixture to a boil.
3. Add 1 cup all-purpose flour. Rapidly stir the saucepan's contents with a wooden spoon until they form a ball toward the center of the pan.
4. Remove the saucepan and its contents from heat. Add four large, beaten eggs (one at a time). The mixture should look smooth once the eggs have been added.
5. Drop tablespoon-sized balls of dough on an ungreased baking sheet. Leave about 2 inches between dough balls.
6. Bake the dough balls in the heated oven for 45 to 50 minutes, or until puffed and golden brown. If you stick a toothpick into a fully baked creampuff, it will come out dry.
7. Allow the creampuffs to cool, preferably on a wire rack. Top and fill with pastry cream, ice cream, chocolate sauce, powdered sugar or other favorite sweets. Keep in a cool place--but not a refrigerator--until serving time.

Tips & Warnings

• If not filling the creampuffs, cut them open and remove strands of dough to prevent sogginess.
• Creampuffs can be stored in airtight containers for several days.
• The desserts may be frozen for future serving; wrap unfilled creampuffs tightly in plastic wrap, but do not cut them open or remove dough strands until fully thawed at room temperature.

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