Today I want to share a recipe that always impresses. No matter which way you serve cream puffs, they look as if you spent hours in the kitchen creating the little puffs of perfection.
The bonus is that one recipe can be served so many ways. As a decadent looking dessert, as a fancy almond bar for tea, or as a dainty party sandwich.
I’m going to give you all the variations, but the star of the line up is the original cream puff, in my opinion.
We’re going to use the Jayne recipe keeper pages today and get right to it.
Heart Shaped Cream Puffs
With a certain special day around the corner, I’m going to share a link to directions on how to make heart shaped cream puffs. There are detailed instructions and step by step photos to keep things simple.
Here’s the drool worthy photos, and just click on the website name to find the directions.
Chewy-chew’s adds strawberries and toasted almonds for extra panache.
Cream Puffs as Eclair Dessert
This variation is faster and easier than individual cream puffs, and just as delicious. Pretty easy on the eyes, too, until it’s been dug into a few times.
On a side note:
This is the best chocolate sauce recipe, and you’ll want to have it on hand at all times for ice cream and other desserts. My husband has some practically every evening.
It has that lovely trait that thickens it into a chewy candy when the warm sauce hits the cold ice cream. So yummy!
Cream Puffs as Sandwich Bread
This time you mix the pastry dough as usual, but make 18 tiny balls instead of 12, and pat them flat with a wet spoon before baking. They will rise, but not quite as much. Don’t hold me to that, though. If they come out of the oven rolling around on the pan, well, just pick the flattest surface and slice it and stuff it! It will still taste great.
Here’s the filling:
Happy Cooking, Friends!
And just so you know, we have the Jayne Recipe Keeper album for you to write these recipes down.