Chocolate Bourbon Cream Puffs
Cream puffs are so light and airy, and I always thought they would be hard to make. I decided to finally try my hand at it, and, to my surprise, it really wasn't that bad! I used this recipe from allrecipes.com for the cream puffs themselves and then made the whipped cream filling from scratch. I mostly eyeballed the measurements for the filling so you might have to tweak based on personal taste!
Ingredients:
- 1 cup water
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup flour
- 4 eggs
- 1 cup whipping cream
- 1/3 cup sugar
- 1 tbsp bourbon
- 1/4 cup cocoa powder
- For the cream puffs, preheat your oven to 425 degrees. Cut your stick of butter into slices, bring the water and butter to a boil, and add the salt. Once it's boiling, stir in the flour. It will start thickening up pretty immediately and you should stir it until it clumps together and you can make a ball.
- Put the mix in your standing mixer or in a mixing bowl and let it cool down a bit before you start beating in the eggs; you don't want to cook your eggs!
- When the eggs are all mixed in, you end up with a golden, sticky batter that you can scoop onto your baking sheets with a spoon or with a piping bag. Bake for 20-25 minutes until your cream puffs are golden brown and light when you pick them up.
- For the chocolate bourbon cream, whisk together at high speed the whipping cream, sugar, and cocoa powder. Slowly drizzle in the bourbon as the mix is getting whipped. You'll know it's ready when it's a little bit thicker (like when you're making stiff egg whites) and the whisk is leaving trails through it.
- After your cream puffs have cooled, slice them in half and spoon the cream in. After you're done, sift some powdered sugar on top as the finishing touch!
Again, these cream puffs are so easy to make and so worth the effort. They soften up pretty quickly, though, so you probably will want to eat them within a day or two while they're still good!
