Homemade Cream Puffs – Profiterole or French choux pastry – Super Easy

Homemade Cream Puffs – Super Easy to Make
CREAM PUFFS 1/2 CUP SALTED BUTTER
1 TSP. SUGAR (optional)
1/4 TSP. SALT
1 CUP ALL-PURPOSE FLOUR (WHITE LILY)
1 CUP WATER
4 LARGE EGGS
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[Music]
hey y’all I’m Tammy and this is collared
Valley Cooks today we’re making
something that’s just over the top
delicious and that’s homemade cream
puffs stuffed with creamy vanilla
filling and dipped in chocolate let’s
get started
I have always wanted to make cream puffs
and they’re pretty simple I don’t know
why I had never done it but anyway
you’re just going to use a half cup of
butter which is a
stick and you’re going to bring it to a
rapid
boil with a cup of water so the first
thing I’m going to do is let that melt
then we’re going to add the water get it
to
Boiling then after you do that you add a
cup of C Ed flour to it so I’m just
going to go ahead and put the flour into
my
sifter we’re going to add a little salt
to it and there’s salt in my butter as
well so I’m not going to put a whole lot
of salt in
here doing
good is that thing on there right it
don’t look like it does
it I mean I just cleaned the stove so
it’s probably just acting a little
weird I may need to brush them off with
a wire brush whenever you’re um
elements if they ever start showing gold
instead of blue when you’re cooking Lord
I turned the wrong knob see it’s not
doing as much now but you can
brush brush it good with a brush take
this top parts off and it’ll get rid of
a lot of that lots of times that’s all
you need to
do okay cream puffs everybody loves them
I know they do in my family you can eat
them like an eclair and put chocolate on
the top or make them just with cream in
them and they’re so good and almost
everybody buys them at Christmas time
but they get them out of the freezer
section so I’m going to show you how
quick you can make them at home today
it’s going to be simple and easy and
y’all are going to be quite shocked at
how fast they come together
together you know I’ve never made them
but I just looked at this recipe and it
looks so simple I told Chris we’re
making some today we’re going add a cup
of water to that
butter I’m goingon to put a lid on it
and it’s going to come to a rapid boil
okay once it gets to a nice rapid boil
we’re going to sipped in our flour now
some people would sip their flour in
something else and just add it I’m
probably just going to sift it in there
then you’re going to use um something
and bead it until it comes away from the
sides of
the
pot and I’m going to use this
nice bread dough
whisk when I get to that point
[Music]
[Music]
all right all we got to do is wait on
this to come to a nice Bowl it looks
like it’s already getting
there look at there look at there quick
quick especially with a
lid now I want it to be all the way
across bowling all the way across
boiling get together
okay looks pretty nice to
me pretty nice to me here we
go cup of plain
flour with a little bit of salt cuz
Salt’s in my butter as
well and now we’re just going to stir it
with this dough whisk
and you’re supposed to beat it until it
forms a ball we’re going to come back
over here with it cuz I would imagine
the cooler it
gets then the more it’s going to form
the
ball all right I’m going to use a spoon
spurtle now you’re going to add your
eggs one at a time
this is my first time y’all I have
lymphadema in my arm I don’t have enough
strength in my arm just to beat this by
myself and I’ve tried using different
utensils and I’m just going to use a
mixer
and be done with
it you’re going to add each egg until it
starts getting sticky again see how it
turns sticky
again so you’re going to mix it in there
not while it looks still separate like
that but you got to stir it good until
it’s sticky
just like
that that’ll be
good that looks like bread
D I’m trying to get it let
go perfect consistency now for dropping
it I’m going to spray this it’s a
little4 cup
scoop and uh you can use a you’re going
to put these two inches apart on a
cookie
sheet and you can use a Piping Bag if
you want
to but I know everybody can scoop them
out and not everybody can pop them so
this is how we’re going to make them
today
then we’re going to make some delicious
cream to fill them
with and if you want them little like
the ones you buy in the
store you could use one of those really
large
um cookie
Scoops or you know a smaller scoop
I think I got a little more in some of
these than others grab some from that
one it’s a real pretty dough and the
consistency looks
beautiful so I think we did it right
y’all even if it did take a minute to
figure it out you know what that’s all
right when you get in the kitchen
sometimes it just takes a minute to
figure stuff
out I’m
borrowing borrowing a couple this one’s
really little but we’ll just let him be
a little
one or I might could scrape out enough
if I try hard enough I get me a little
thing to make that one just a little bit
bigger yeah
wonder if you could decorate them at all
to make them look like they got design
on
them now we’re going to make a delicious
feeling to go in them
all right girls these are not for
you boy these are pretty
y’all now that was an easy
dessert it Rose The
Heist look at
that it’s just so pretty I can pull this
off and eat it this little piece for me
all right now we’re going to let them
cool all the way down I’m going to pull
them off this
uh
pan you pull this over
here and let them slide off onto the
cooling
rack okie dokie this is easy you use a
cup of milk one container of vanilla
insted pudding the small 3.4
o you put your pudding in the cup of
milk first and you mix that up you do it
at a low
speed so we don’t splatter
[Music]
everything
okay and now you’re going to add two
cups of whipping
cream this is heavy whipping cream
that’s
one two it’s nice to mix this up in this
four cup measuring cup because then you
don’t have to get anything dirty but one
thing now of course I got to turn it up
in a minute y’all but I just want it to
get a little bit
thick before I don’t want to Splatter it
it’s pretty deep on my mixer so it
shouldn’t
splatter too
easy now you don’t want to over whip it
but you’re going to check it it’s not
quite at a stiff peak yet um you don’t
want to over Whip It
just a couple seconds
more that’s it very creamy and delicious
for a cream
puff and Chris has
decided that’s
good that he wants to whip
his and Chris has decided he wants me to
dip them in chocolate like a KN
Clare okay we’re going to heat up some
chocolate wafers I got these at Michaels
the other day while I was there they had
a coupon that everything you put in the
bug and bought was 25% off so I loaded
up on stuff I needed got me some
chocolate and vanilla so we’re going to
put this in the microwave and melt it
and if you’ve ever bought chocolate
wafers what I like about them compared
to real chocolate is they’re easier to
melt they are thinner when you melt it
so you can dip it easier okay and
they’re good they taste good now I’m
going to fill
these and I’m going to grab me a piece
of parchment because if you’ll notice
the tip I’m going to fill these with
it’s long and
slender and I actually don’t have a
Piping Bag this would fit
in now I put that on 30 seconds to start
with and the next time I heat them I’m
going to put them on melt instead of
regular some of yall might have a
microwave that’s so powerful if you put
it on 30 seconds you’d be in trouble and
it’ burn already so if if you want to
just go ahead and use your melt or
soften setting I have on this
microwave a melt and soften and there’s
a butter a chocolate ice cream and
cheese for cream cheese which is really
nice and I’m going to grab
me
whoops Lord I got me enough parchment
then didn’t I
I’m going to make me
a Piping
Bag and I’m making it skinny at the
bottom because this is
skinny and I’m going go ahead and fill
this Piping
Bag I like to use my
large
spatula when I’m using icing
and we’re just going to fill
this like
that if you don’t have um popping stuff
and you don’t know how to make one like
this you can always go to Michael’s or
wherever you go Joann’s Michaels where’s
another one what’s the name of that
other one Chris Hobby Lobby Hobby Lobby
Walmart may have a fi tip I don’t know
but it’s not impossible now I’m going to
push that down in there out of my way
and we’re going to cut the end of this
off so that’ll stick out got to be
careful not cut it off too big
though that looks
good all right let’s check on our
chocolate now what you’re going to do is
you’re just going to take your cream
puff and you’re going to put your tip in
it as far as you can and
squeeze and I’m gonna do the other side
too so it’ll have plenty in
there you just kind of pull it out as it
feels okay just kind of pull it out so
we don’t squeeze it out the other side
like I just
did you’ll get the hang of it about the
time you’re
finished this one’s big and fat so I
kind of went
sideways back and forth little bit on
that side and a little bit on this
side and now I got lots of it so you
know what I might
do I might make another um recipe of
these tomorrow small ones and fill them
with this and put them in my freezer and
that way I can just take them out the
next time I have a function and I’ll
have a dessert because I’m not throwing
this away it tastes too
good and we’re just going to fill ours
and dip them in
chocolate you’re just going to take
it flip it upside down dunk it
just like
that dunk
it shake
it dunk it and Shake
It whoops I got cream coming out the
bottom of this
one uh oh I dropped
it that was just going to have to have a
lot on
it I’ll turn around so y’all can see
it do you want to taste one without the
chocolate I
can this one’s really pretty I’ll take
the prettiest ones and not put chocolate
on them these three right
here or do you think you think they’re
the
prettiest we’re going to see how this
looks I’m just going to try to open it
and see what happens happens and
remember these are still warm well
they’re not warm but they haven’t cooled
all the way that looks good don’t
it let me get a
B that’s the creamiest cream puff I’ve
ever had
M I love the feeling
too and remember y’all the chocolate is
really rich but remember down here in
the South to tell you the
truth I’ve never known anybody to make
these but I know y’all make them a lot
in the northern states because my friend
that visited me told me y’all do eat
them and you’ll have them in a lot of
the areas up there that you go so y’all
probably had a fresh one and this is the
first time I’ve ever had fresh
one let me rinse my hand
off y’all I had to taste these two
because I’ve never had one that’s
homemade either um and I got to tell
you I mean that’s good this if you want
the sweeter get the
chocolate the puff pastry is so eggy it
has such an egg flavor to it that it
really does taste like an egg custard
pie
it’s really good that’s the
flavor delicious because they do taste
so much like egg custard y’all I think
it would be so good to put a little bit
of cinnamon a nutmeg in the the
cream y’all if you’ve ever had one like
that tell us but I want you to see how
pretty the bread is inside of it and
then next time I might I might actually
stuff some at the very end mix in a
little cinnamon and Nutmeg and one see
you next time
[Music]