I’m so excited by my bake for Day 6 of my 30 Day Challenge. In my college years, I used to bring home a box of frozen cream puffs from BJ’s (you know, the jumbo box) then I’d eat 1 or 2 each day. I didn’t even wait for them to thaw. I mean, who could? Then I grew up and decided living off an IV of cream puffs was probably not a good thing to do. For my waist line at least. Well, now it’s been far too many years and it’s time to revive the cream puff!
I followed a recipe from King Arthur Flour. I used their gluten free cream puff recipe and converted their pastry filling into a sugar free filling. They have an amazing step by step tutorial that you can find here. It is a tutorial for their all-purpose flour pastry, but the steps are all the same for the gluten-free variety. Follow the steps found in the tutorial here, but use my adapted recipe here or the original recipe here.
I never really realized that the filling inside a cream puff was just whipped cream. That’s pretty easy, isn’t it? I heard that these were easy to make, but I didn’t really believe it. There’s this “pat a choux” pastry thing that just must be finicky, right? Then you have to fill the puffs just right. You can’t let them be too under filled or Christina Tosi and Gordon Ramsey will come after you. And puffs are so dainty, so how in the world do you fill them without breaking them? Seems nearly impossible, right?
Well, I’m here to tell you that it is simple!! The cream puffs are very forgiving surprisingly.
What Went Well
- These cream puffs are just fantastic. They went right into my freezer (after I ate 3 plus a whole heap of the left over whipped cream). I am looking forward to having these to eat all month long. They are so creamy and just like I remembered. Maybe I can eat just one more…
- Filling them was insanely easy. I was worried over nothing! I only overfilled one puff. Tip: When the cream starts squirting out of the puff, it is too much.
- I downloaded templates from Babara Bakes. It was perfect for showing the spacing between puffs and making each puff a consistent size.
- I came to realize that cream puffs are just an elaborate excuse to eat whipped cream. But at least now I don’t have to hide my obsession. No more sneaking spoonfuls of whipped cream from the fridge! Nope. Now I can do it out in the open one cream puff at a time.
- At the end of the specified cooking time, the cream puffs seemed to be a bit light. (I’m sure there’s a pun in there somewhere about lightweight versus light color. Oh, well. Another day.). I left them in the oven for an additional five minutes to darken them up. They didn’t darken. I think they were just a tad over cooked at that point. They still tasted great, but were brittle when slicing.
These cream puffs are to die for. King Arthur knew what they were doing when they put this together. The whipped cream filling is creamy and sweet with just a hint of vanilla. The pastry is crisp, though it will soften as it sits with whipped cream inside. I’m pretty sure I’m going to be dreaming of these tonight!
I attempted to make a swan. it turned out way better than I thought! What do you think?
- Chill whisk and mixing bowl in freezer for at least 10 minutes. Once cooled, add heavy whipping cream to mixing bowl and whisk with an electric mixer or by hand.
- While whisking, gradually add the Xylitol and vanilla.
- Continue whisking until the cream is thick and silky smooth. Do not over whip.