A Kitchen in France: A Year of Cooking in My Farmhouse
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Recipe Reviews
southerncooker from Boomer, NC
It’s been a long time since I’ve tried making cream puffs, so I was delightfully surprised how easy this was and how great they turned out. The time for the baking was a bit off for my oven though since when I checked with 10 minutes left on the timer mine were golden brown.
I did decide to only make a half recipe since it says they are best eaten on the day they are made. I knew we’d never eat 30 of these little gems, even as delicious as they turned out. I ended up with a bakers dozen (thirteen). I was a little over zealous with my filling, so I ended up with two without filling, which worked out great since son-in-law didn’t want any cream filling.
Being the stingy, thrifty person that I’m trying to be because our vacation is coming up soon, I decided to not purchase a vanilla bean and used pure vanilla extract instead. I found no need to make an insert before inserting the tip on the pastry bag, since it went in nicely with a gently nudge. I will definitely be making these again and maybe even trying out some different fillings as well.
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