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Post by crazy4scraps on Feb 9, 2021 5:08:59 GMT
Make a dark chocolate sauce (I can give you my family’s super easy recipe if you want it) and drizzle that over the Costco cream puffs. O ... M ... G ... If I cooked, I’d totally take you up on the recipe. My husband went to culinary school after getting a BS in business management because he thought it might be fun to own a restaurant. This was in 2008 when the economy tanked. 🤣 Then we had our first kiddo and he became a SAHD and no longer wanted to own a restaurant. Anyway, he’s the cook here. If it’s anything like my chocolate sauce recipe, you make it in the microwave. It takes less than ten minutes three ingredients and virtually no kitchen skills. I’m pretty sure my ten year old could make it, and all she can cook is a scrambled egg, Spaghettios or a can of soup, LOL. Here you go, just in case: www.crazyforcrust.com/5-minute-hot-fudge-sauce/You’re welcome.
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muggins
Pearl Clutcher
Posts: 2,861
Jul 30, 2017 3:38:57 GMT
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Post by muggins on Feb 9, 2021 7:05:25 GMT
They’re huge here in Japan. We can buy them everywhere. In fact DH went to the conbini up the street late last night for a box of them. There’s a cream puff factory here in Tokyo so I’m sure we’ll make a trip there at some point. I love them and have eaten choux pastry eclairs since I was a kid in the UK.
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cycworker
Pearl Clutcher
Posts: 4,387
Jun 26, 2014 0:42:38 GMT
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Post by cycworker on Feb 9, 2021 7:43:02 GMT
I love them. In fact, now that you've brought up the subject, I want one. I may have to get one tomorrow.
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Post by gillyp on Feb 9, 2021 9:48:23 GMT
They sound like profiteroles but sliced and cream put on rather than injected with a piping bag. Are they profiteroles? Do you have profiteroles?
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Post by Basket1lady on Feb 9, 2021 11:25:38 GMT
They sound like profiteroles but sliced and cream put on rather than injected with a piping bag. Are they profiteroles? Do you have profiteroles? Yes, they are called profiteroles in the UK, chou à la crème in France, and cream puffs in the US. If you add a cheese to the chou dough, you get a gougère, which is a savory appetizer. (Those aren’t traditionally filled.)
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Post by peasapie on Feb 9, 2021 11:42:17 GMT
I only like the ones with pudding filling, not whipped cream.
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Post by jenjie on Feb 9, 2021 11:44:27 GMT
Cream puffs are definitely not soufflé! Remember when it was fancy to make them look like swans? This reminds me that I ordered mini cream puffs for a friend's bridal shower and the bakery forgot to fill them. They were just empty pastries and we all pretended that was perfectly normal. This! Soufflé are served in ramekins and eaten with a spoon. Cream puffs are free standing. No utensils necessary, unless you take a fork and knife to everything. LOL and one is a pudding and one is a pastry. Love ‘em both! I do look kinda sketchy at the ones that are sliced like a sandwich instead of filled but they all taste good. 😋
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Post by jenjie on Feb 9, 2021 11:48:53 GMT
They sound like profiteroles but sliced and cream put on rather than injected with a piping bag. Are they profiteroles? Do you have profiteroles? I thought profiteroles were a bunch of cream puffs drizzled and connected by caramel that hardened or something. I remember seeing it on a cooking show. I didn’t realize they were the profiterole. Also I was somewhere last week and they had profiterole so I got it. It was (filled) cream puffs in chocolate pudding. Not what I expected.
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Post by Spongemom Scrappants on Feb 9, 2021 11:53:30 GMT
I can't imagine how you can not know what they are, or not have tried one, I always thought they were quite common in cake shops etc, and they usually do some version of a choux pastry on most baking shows. I thought the same thing. They aren’t my preference for a dessert and I’ve never made them, but I know quite well what they are.
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Post by Scrappyhappy on Feb 9, 2021 12:25:54 GMT
We always get them when we go to the Wisconsin State Fair. They sell about 400,000 each year. The tradition of selling creme puffs started in 1924. They are delicious!
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Post by AussieMeg on Feb 9, 2021 12:41:17 GMT
I would call those profiteroles. And yes, we made them in Year 7 home economics class. ETA: I just noticed that they are cut in half with cream added, rather than profiteroles that have the cream piped into it. They sound like profiteroles but sliced and cream put on rather than injected with a piping bag. Are they profiteroles? Do you have profiteroles? I thought profiteroles were a bunch of cream puffs drizzled and connected by caramel that hardened or something. That's a croquembouche. Which is basically a tower / cone of profiteroles drizzled with threads of caramel.
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Post by jenjie on Feb 9, 2021 13:52:13 GMT
I would call those profiteroles. And yes, we made them in Year 7 home economics class. ETA: I just noticed that they are cut in half with cream added, rather than profiteroles that have the cream piped into it. I thought profiteroles were a bunch of cream puffs drizzled and connected by caramel that hardened or something. That's a croquembouche. Which is basically a tower / cone of profiteroles drizzled with threads of caramel. Ok yes I’ve heard of that! Have you ever had a piece of croquembouche? I saw it on a cooking show and it looked amazing.
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ashley
Pearl Clutcher
Posts: 3,400
Jun 17, 2016 12:36:53 GMT
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Post by ashley on Feb 9, 2021 13:58:41 GMT
I love cream puffs! I used to really enjoy making them, too, coming up with different seasonal fillings. I’ve yet to find a gluten free version that works.
And I completely agree the frozen tub from Costco is/was heavenly!
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Post by kitkath on Feb 9, 2021 14:54:36 GMT
We make then, but cut them in half and put a couple of scoops of ice cream inside then drizzle with Sanders Hot Fudge for a Detroit’s Sanders Hot Fudge Cream Puff. It’s my favorite dessert.
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Post by Basket1lady on Feb 9, 2021 14:58:22 GMT
I would call those profiteroles. And yes, we made them in Year 7 home economics class. ETA: I just noticed that they are cut in half with cream added, rather than profiteroles that have the cream piped into it. I thought profiteroles were a bunch of cream puffs drizzled and connected by caramel that hardened or something. That's a croquembouche. Which is basically a tower / cone of profiteroles drizzled with threads of caramel. I’ll add that the tower is made from profiteroles dipped in the caramel sauce to glue the tower together. Then the fancy threads of caramel are added. Croquembouche translates to “cracking in the mouth” or something like that. The caramel is slightly crunchy. It’s fancy!
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iowgirl
Pearl Clutcher
Posts: 4,276
Jun 25, 2014 22:52:46 GMT
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Post by iowgirl on Feb 9, 2021 15:29:36 GMT
The ones in my family are filled with a filling that is almost pudding...rather like the creme in a creme donut. Oh Cream Puff's are about the easiest thing in the world to bake! 1 cup water, 1 stick butter (real butter), bring to boil. Stir in one cup flour. Turn off heat and stir the flour/butter/water mixture well until it forms a ball. Take off heat and let rest 10 minutes. I transfer the choux dough into my stand mixer. Start the mixer and add one egg at a time. Mix until the choux all comes back together. Add 4 eggs. Line a very large baking sheet with parchment. I use a large cookie/muffin scoop and scoop out my dough onto the parchment. You can also use a smaller cookie scoop to make mini's like the ones you buy in a bucket. Bake at 400º for about 25 minutes. You want them a deep golden brown - you don't want to underbake or they deflate ... Cream Flops. LOL When mine are done, I shut the oven off and open the door and let the sheet rest on the open door - so that they cool a little slower... that keeps them more puffed up. If you made large ones - slice the top 1/4 off and scoop out any eggy dough left inside (you don't have to do this, but it make them a little less soggy). Fill with your favorite fillings. I prefer the pudding type fillings. I make an instant pudding box, stir it in to beaten cream cheese until smooth, then add a tub of Cool Whip to lighten it up a bit. Vanilla, Chocolate or Pistachio. Pistachio is the best If you are making mini's ... fill a really large pastry bag with the filling and have a long metal eclair/bismarck filling tip in it. Poke in the puff and give a small squeeze to fill it. You can also fill with savory, like Chicken Salad - but that always gives me a little shock ... I'm expecting a sweet ... lol
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Post by crimsoncat05 on Feb 9, 2021 15:54:08 GMT
oh, this brings back some memories... my mom used to make cream puffs occasionally when I was a kid, too. I remember helping by taking the 'insides' out of the pastry. Mom used to put a custard filling in hers, although I also like them with whipped cream. Even better than memories of mom, I worked at the Wisconsin State Fair my first summer out of college, and one of the specialty foods that the WI State Fair is well-known for is cream puffs!!! They are huge, and soooo good! WI State Fair original cream puffs (eta: I see I'm not the first one to bring up how famous these are! )
I thought profiteroles were a bunch of cream puffs drizzled and connected by caramel that hardened or something. I remember seeing it on a cooking show. I didn’t realize they were the profiterole. Is this what you're thinking of, jenjie ? Croquembouche I remember watching Julia Childs baking show years ago, and I thought it was the coolest thing ever, how you can make that spun sugar using a wire whisk!!
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muggins
Pearl Clutcher
Posts: 2,861
Jul 30, 2017 3:38:57 GMT
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Post by muggins on Feb 9, 2021 15:57:18 GMT
I popped into one of my local convenience stores in Tokyo this evening and took this photo of some of the desserts they had. On the third shelf down they have cream filled taco shaped pancakes, chocolate eclairs, profiteroles, and at the very end is a big cream puff.
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Post by Really Red on Feb 9, 2021 16:40:31 GMT
Of course, all I want is a cream puff. Stupid diet.
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Post by femalebusiness on Feb 9, 2021 16:41:33 GMT
My mom made them a couple of times when I was growing up and they were so good. She made the pudding-like filling. The last time she made them was when we were having a family get together. Seemed like everyone was on a diet and wouldn't eat them. She thought they were a lot of work to make and she was so pissed she never made them again.
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gina
Pearl Clutcher
Posts: 3,305
Jun 26, 2014 1:59:16 GMT
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Post by gina on Feb 9, 2021 17:01:26 GMT
My Mom made them all the time when we were growing up. She fills them with pudding. She actually made them during early quarantine and they were a huge hit with the family. My husband was working and was sad he missed them, so she made him a special batch the following week after checking to make sure he'd be home.
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Post by scrapmaven on Feb 9, 2021 17:17:34 GMT
I make custard puffs, because those are more popular than cream puffs here. The patachou is really easy to make. They sound complicated, but they're not.
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TXMary
Pearl Clutcher
And so many nights I just dream of the ocean. God, I wish I was sailin' again.
Posts: 2,955
Jun 26, 2014 17:25:06 GMT
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Post by TXMary on Feb 9, 2021 17:28:05 GMT
I will admit that I have heard of them but I have never eaten one. I do love eclairs though and they seem to be kinda the same thing. I don't like custard eclairs though, only whipped cream.
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Post by jenjie on Feb 9, 2021 19:31:15 GMT
crimsoncat05 that’s it! I saw some TV chef make one and it looks amazing.
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Post by papersilly on Feb 9, 2021 19:47:06 GMT
I learned how to make them in my Home Ec class in high school. I can't stand them though! i only had one Home Ec class and that was in junior high. all we learned to make were scrambled eggs and pillows from washcloths. how lame was that. i would have loved to learn how to make cream puffs instead!
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anniebeth24
Pearl Clutcher
Posts: 3,716
Jun 26, 2014 14:12:17 GMT
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Post by anniebeth24 on Feb 9, 2021 23:01:09 GMT
We make then, but cut them in half and put a couple of scoops of ice cream inside then drizzle with Sanders Hot Fudge for a Detroit’s Sanders Hot Fudge Cream Puff. It’s my favorite dessert. Yes! A cream puff is a Sanders thing to me, too! We used to get them at the Sanders shop in Dearborn and eat at the lunch counter. Thanks for the memories!
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peaname
Pearl Clutcher
Posts: 3,390
Aug 16, 2014 23:15:53 GMT
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Post by peaname on Feb 9, 2021 23:05:56 GMT
We went through a choux pastry pandemic baking phase. Yum!
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Post by AussieMeg on Feb 9, 2021 23:25:36 GMT
That's a croquembouche. Which is basically a tower / cone of profiteroles drizzled with threads of caramel. Ok yes I’ve heard of that! Have you ever had a piece of croquembouche? I saw it on a cooking show and it looked amazing. Yes I've had them at 21st birthdays and weddings. I think DD even tried to make one once. A friend's 21st birthday cake, circa 1988:
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Post by jenjie on Feb 9, 2021 23:45:07 GMT
Ok yes I’ve heard of that! Have you ever had a piece of croquembouche? I saw it on a cooking show and it looked amazing. Yes I've had them at 21st birthdays and weddings. I think DD even tried to make one once. A friend's 21st birthday cake, circa 1988: So much fun!
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peabay
Prolific Pea
Posts: 9,891
Jun 25, 2014 19:50:41 GMT
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Post by peabay on Feb 10, 2021 0:16:55 GMT
OMG! They're AMAZING! I get the ones from Costco and devour them! I seriously have to walk away or I will eat the entire container (and be horribly ill) Those are ridiculously good.
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