- 1/2 c sugar
- 5 T all-purpose flour
- pinch of salt
- 2 c milk
- 2 egg yolks, beaten
- 1 t vanilla extract
- 1/2 c butter
- 1 c water
- 1 c all-purpose flour
- 1/4 t salt
- 4 eggs
- 1/2 c semisweet chocolate chips
You can make this a day ahead to chill in the refrigerator.
- In a small saucepan, combine sugar, flour and a pinch of salt.
- Stir in milk, a little at a time, until smooth.
- Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir.
- Return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again.
- Remove from heat, add vanilla. Cover and chill in refrigerator.
How do you get the space in the center? The dough rises by itself! At a high temperature, the pastry rises, and then the rest of the time is drying it out so it holds its shape. Easy peasy! The puffs freeze well - just let cool after baking and stick in an airtight container. Reheat in oven when ready to use.
- Preheat oven to 450 degrees F (230 degrees C)
- In a medium saucepan, combine butter and water and bring to a boil.
- Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture.
- Stir vigorously until mixture forms a ball. Remove from heat, let sit 5 minutes.
- Add eggs, one at a time, stirring vigorously after each addition.
- Drop by heaping spoonfuls onto baking sheet, or pipe into desired shape.
- Bake 15 minutes in the preheated oven, then reduce heat to 400F/200C and bake 20 minutes more, or until golden.
- Poke a hole in each to let out the steam while cooling. Cool completely.
This step is optional, but seriously, who wouldn't want their puff with chocolate?
- Melt chocolate chips in microwave or slowly over low heat.
- Use a chopstick to poke a hole in the pastry.
- Pipe the custard in. You can use a ziplock bag and cut off a tiny bit of the corner.
- Optionally, you can cut off the top of the pastry, use a spoon to fill it with custard and replace the top.
- Cover with melted chocolate.
- Serve immediately or refrigerate.
9/27/08 - I was in a terrible rush and was already 10 minutes late when I started putting the chocolate frosting on - hence them not looking so neat. Oh well, it's the taste that counts.
4/12/10 - Ran out of all purpose flour so made these with bread flour. Turned out ok. Puffs stuck to pan so best to let cool before removing. Also only had salted butter, so puffs tasted extra salty.
4/13/10 - Reheated frozen puffs in oven.
2/8/15 - A glossy chocolate glaze can be made by combining with cream (which I prefer to avoid) or with a butter/sugar/water combo (which is more time consuming). I'm fine with the rustic look of just melted chips for a quick application. This time used a scale to measure how much filling each one was getting. Mostly about 30 g but one accidentally got stuffed with 100 g! Made 15 puffs.