one of our favorite desserts happens to be cream puffs. i think i first fell in love with them at the greenbrier hotel in lewisburg, west virginia. when our children were young, we would always take them there for a special visit and meal. it was so much fun to see our son jeff order the cream puff swans. the greenbrier chef would fashion the cream puff shell into a baked swan, which seemed to float over the white whipped cream filling. and, it was always swimming in a small pool of chocolate. it became a tradition to order the cream puff swan, because it was delicious and so beautifully presented. the french name for this dessert is profiteroles, and many recipes are often listed under this name.
i found a very easy recipe for these cream puffs in gourmet magazine, march 2008. this recipe comes together quite quickly and the baking time is only 20 minutes. by using a pastry bag, the puffs are formed into uniform circles and bake evenly. this recipe makes 12 puffs. after they have dried, remove the top portion of the puff, fill with either sweetened whipped cream or ice cream, and top with chocolate sauce. my ganache recipe works well with this recipe, and provides a glossy coating to the puffs.
i will be happy to share the recipe with you upon request.
Comments
Post a Comment