Chef Kyla Eaglesham shares her decadent and fun-to-eat recipe for these classic favourites, with a little holiday twist.
Cream Puffs (Choux Pastry) 3/4 cup whole milk
3/4 cup water
1/2 cup + 2 tbsp butter
2 tsp sugar
1/2 tsp salt
1 2/3 cups all-purpose flour
5 large eggs, room temperature
Chocolate Glaze 5 oz dark chocolate, chopped in small pieces
1/4 cup butter
1/4 tsp vanilla extract
Eggnog Whipped Cream 1 1/2 cups 35% whipping cream
1/4 cup sugar
1/2 tsp vanilla
1/2 tsp freshly grated nutmeg
to taste bourbon and rum
For the Cream Puffs (Choux Pastry)
Preheat the oven to 400 F. Line two baking trays with parchment paper.
Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough no longer sticks to the sides of the pot. Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed until mixture cools slightly, about 1 minute.
Add eggs one at a time, mixing well after each addition. Mix until blended. (Work with this recipe while the batter is still warm.)
Fill a piping bag fitted with a large plain tip with the dough. Pipe 36 cream puffs, each about 1 ½-inches across. Wet your finger in cool water and tap any points on the batter.
Bake the puffs for 10 minutes, then reduce the heat to 375 F and continue to bake for about 15 more minutes, until they are a rich golden brown colour and sound hollow when tapped. Allow the pastries to cool completely before filling and glazing.
For the Chocolate Glaze
Melt butter and dark chocolate in a metal bowl placed over a pot of simmering water, stirring constantly.
Add salt and vanilla and stir to combine. Let cool slightly before using.
For Eggnog Whipped Cream
Combine cream and sugar and whip to very soft peaks. Add vanilla, nutmeg, bourbon and rum and to taste and whip until medium peaks.
Keep chilled until ready to use.
Split the cooled cream puffs in half. Dip the top half into chocolate glaze, and let glaze set in a thin layer.
Pipe or spoon a small amount of Eggnog Whipped Cream onto bottom half of cream puff. Carefully replace chocolate glazed half on top. Keep refrigerated until ready to serve.
Yield: Makes approximately 3 dozen small cream puffs