I stumbled upon this idea for mini puffs the other day, and let me tell you, it sounded like a fun little project. I mean, who doesn’t love a bite-sized treat? Plus, I’ve been meaning to try my hand at making choux pastry, and this seemed like the perfect opportunity. Unlike my failed banana muffins, this recipe is simple and easy.
So, I gathered my ingredients: water, butter, salt, and a bit of sugar. Pretty basic stuff, right? I grabbed a medium-sized saucepan and tossed everything in, setting it over medium heat. I kept an eye on it, stirring occasionally, until it started to boil. It felt like I was conducting a science experiment in my kitchen!
Making the Dough
- Combine: First, I combined the water, butter, and salt.
- Heat: Then, I heated the mixture until the butter melted.
- Boil: I brought the mixture to a boil.
Once it was bubbling away, I took it off the heat and dumped in the flour all at once. I stirred like crazy until it formed a smooth ball. It was a bit of an arm workout, but hey, who needs the gym when you can make pastries?
Next, I let the dough cool for a few minutes before adding the eggs. Now, the recipe I found online said to add them one at a time, mixing well after each addition. I followed the instructions, adding them to the mix until the dough was smooth and glossy.
Baking Time
- Preheat: I preheated my oven to 425F.
- Prepare: I greased two baking sheets.
- Bake: I baked the little cream puffs, finally.
I scooped out little dollops of dough onto the baking sheets. They looked like tiny, pale mountains. I popped them into the preheated oven and waited. The anticipation was killing me! After about 20 minutes, they puffed up and turned golden brown. They looked so cute, I almost didn’t want to eat them. Almost.
Once they were cool, I whipped up some cream with a touch of vanilla. Simple, but delicious. I filled each puff with the cream, and voila! Mini cream puffs, made from scratch. They were light, fluffy, and just the right amount of sweet. I have to say, I was pretty proud of myself. Move over, Martha Stewart, there’s a new baker in town!
I even had some leftover chocolate and peanut butter, so I melted them together and drizzled it over some of the puffs. Because why not? Chocolate and peanut butter make everything better, right? Just like the REESE’S PUFFS Minis, the iconic REESE’s peanut butter HERSHEY’S. I saw it on the internet before, saying it is an unbeatable chocolatey peanut butter taste.
Honestly, the whole process was a blast. From the initial boiling to the final piping, it felt like a mini culinary adventure. And the result? Absolutely worth it. These mini puffs are definitely going into my regular baking rotation. Now, if you’ll excuse me, I’m going to go enjoy the fruits of my labor. Catch you later!
