As a kid, my Mom would buy the frozen Cream Puffs from Costco whenever we had big Christmas parties. All I remember is my sister and I opening up the container days before the party and sneaking a few while TOTALLY believing my parents wouldn’t notice. I’ve always loved Cream Puffs, the sneaky frozen ones from Costco and especially my homemade, pillowy soft, perfectly sweet Cream Puffs.
Mixing Pate a Choux Dough
This recipe is very easy to make when you take the proper steps. I recommend reading the directions twice before diving in. I say this because there are a few places where Cream Puff dough can go wrong.
The first most important thing to note about Pate a Choux dough is that once the flour is added to the water, milk, butter, salt, and sugar mixture in the large pot, that it should be mixed over heat. This will cook the flour in the dough perfectly. Once this has cooked for 1 1/2 – 2 minutes, remove the pot from the stove top and pour it into a large bowl. Removing this mixture from the heat will make for a better environment for adding in the eggs.
When adding in the four eggs, be sure not to over mix the dough. TO ensure that you don’t over mix, each time you add an egg, stir it into the dough until it is JUST combined, then move on to adding the next one. Repeat this process until each egg has been added to the mixture.
Decorating Cream Puffs
You can absolutely decorate these Cream Puffs to look like the classic Cream Puffs like my Cream Puff recipe here. Regardless of how you’d like to decorate and present your Cream Puffs, they are going to taste out of this world! They are golden brown, fluffy, perfectly sweet and filled with a luscious pastry cream.
When it comes to decorating the cream puffs with the semi-sweet chocolate to create the ghost and Jack-O-Lantern faces, take your time and feel free to slowly pipe one face at a time. You can individually tilt one cream puff at a time to make the angle of piping on the faces easier for you.