The Cooking Cardiologist's Mom's Cream Puffs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The Cooking Cardiologist, Dr. Richard Collins from South Denver Cardiology Associaties shows us how to make His Mom’s Cream Puffs.

I remembered these from my childhood and I am still amazed how the dough knows how to create a hollow center, but the answer is below. I thought this recipe was her design, but basically it is a traditional French pastry technique. Create a roux ball, add eggs and pipe onto a baking sheet. I scanned her original recipe from the family cookbook and have re-written a healthier version along the side.

 

For the filling: Ice cream of choice or SO Delicious CocoWhip and garnish with shaved almonds.

½ cup butter blend reduced-fat such as Land of Lakes

1-cup water

1-cup sifted flour, for gluten free use Cup4Cup

1/8 t salt

4 eggs or egg substitute (1 cup)

1/3 t vanilla

Place water, butter, vanilla and salt into a heavy saucepan and stir over heat. When mixture vigorously boils, add flour and stir briskly. Stir until it forms a soft ball and leaves the side of the pan clean. Place into a mixing bowl and cool for 2 minutes. Beat in eggs, one at a time. Beat well until mixture thickens and becomes smooth. Place into a pastry bag. Pipe onto a parchment covered baking sheet. Create 1” balls, 2 inches apart for mini puffs or 2” for larger cream puffs. Push down the tip of each puff with a moistened fingertip.

 

Bake in a very hot oven 4250F for 10 minutes. This temperature creates immediate steam to “puff” the pastry without setting the dough.  Reducing the heat to 3250 for 15-20 minutes will “set” the dough and create a cream puff. Continue to bake until fully browned. When cooled, cut with a bread knife and fill with ice cream or favorite filling such as SO Delicious non-dairy CocoWhip. Mound the miniature cream puffs in individual portions and drizzle Mom’s chocolate sauce, see recipe below. Garnish with shaved almonds.

Ingredients:

 

2 T butter, melted

1 T flour

½ cup sugar

8 T dark cocoa

1 cup boiling

water

½ t vanilla

Mix flour, sugar, and cocoa with butter that is melted. Add water and bring to a rolling boil. Add vanilla, whisk and cool.

Makes 30 mini cream puffs. Nutritional analysis does not include filling or sauce. Serving size 2.

Nutrition Facts:  Calories: 130, Total Fat: 7 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 55 mg, Sodium: 80 mg, Carbohydrate: 15 g, Fiber: 0 g, Protein: 3 g

Diabetic Exchanges: 1 Carb, 1 Fat