Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Cream puffs are a wonderful thing. They are so brilliantly light and airy, with their pastry exterior, and then when you bite into them you get the glorious cream filling. Add on some chocolate ganache on top, and they're hard to beat.
Not only that, but they're actually shockingly easy to make. Choux pastry is a remarkably simple pastry—just a mixture of water, butter, salt, eggs, and flour. Shape the dough into rough balls (no need to use a pastry piper), bake, cut open, fill with cream, layer some ganache on top, and voila! Truly brilliant.
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Of course, since they are filled with whipped cream, it is a trivial matter to make an endless variety of different variations on the theme. An excellent choice is cinnamony apple butter: it works very well with profiteroles, which also have cinnamon in the pastry.
Try this warm and inviting dessert. Provided you have apple butter on hand, it is remarkably easy to make!
I adapted this recipe from my orange, chocolate, and coffee profiteroles recipe.
- 1 cup flour
- 1 stick (8 tablespoons) butter
- 1 cup water
- pinch salt
- 4 eggs
- 1 cup + 1/4 cup heavy cream
- 1/2 cup apple butter
- 3 ounces chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- Make the puff pastry: Combine the water, salt, and butter in a small saucepan. Heat until it comes to a boil, then add in the flour and 2 tablespoons of sugar. Reduce heat and mix with a wooden spoon until it forms a ball. Allow it to cool for a few minutes.
- Beat in the eggs, one by one, with an electric mixer (or a whisk), and then add the cinnamon. Once it is combined and smooth, use two spoons to make tablespoon-sized balls on a greased baking sheet. Continue until all the dough is used up.
- Place in a 425 degree F oven for 20 minutes, or until they are golden but not browned. Remove and allow to cool on a rack.
- Once they have cooled, beat together the 1 cup of heavy cream, 1/2 cup of apple butter, and vanilla extract until it is firm and holds peaks. Then slice the profiteroles to open up the interior, and spoon cream into them. Fill them all.
- Bring the 1/4 cup of heavy cream near to a boil in a small saucepan. Put the chocolate into a small, heatproof bowl. Pour in the heavy cream and allow it to soften the chocolate, without stirring, for a few minutes. Then mix together. Pour over the tops of the profiteroles.