Italian Cream Puffs

Oh, so light and creamy!


Hello my fellow foodies, I thought I would do another dessert, you know you can never have enough around the holidays. This is the season to enjoy sweet pastries. These cream puffs are no doubt a party favorite. One is just not enough, I find myself going back for more. Puff, there gone!
Happy Holidays

Italian Cream Puffs
1 cup flour
1 cup eggs 4-5 eggs
1/4 cup whole milk
3/4 cup water
1/4 teaspoon sea salt
6 tablespoons unsalted butter
chocolate for melting
pudding or pastry cream of your choice


In a small saucepan on medium heat add water, milk, salt and butter heat to boil
remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 10 seconds. Place in mixer and cool for 7 minutes. Add lightly scrambled eggs slowly, batter should be smooth. Fill pastry bag and swirl dough in about 2" diameter circles or you can make mini eclair shapes or drop by tablespoon on an un- greased sheet. Cook 20 minutes at 400 degrees or until golden brown. When cooled dip in melted chocolate or drizzle melted chocolate on tops, refrigerate then fill with pastry cream.
Cream suggestions: pastry cream, vanilla pudding made with 1 cup heavy cream and 1 cup whole milk or any pudding you like, whip cream, whip cream with cocoa powder, or whip cream with espresso coffee finely grated. Use your imagination for the fillings let me know what you come up with.