I need cream puff help!

You see friends, next week’s My Girl Paula recipe is a dessert of your choice. I’ve been planning to make cream puffs for ages so when I found a recipe for Chocolate Stuffed Eclairs I was beyond thrilled. I decided since I was babysitting today I would make them to share with the Nephew.

I’m sure I’ve mentioned this before but I am currently without an actual oven. Any baking I do has to be done in a roaster oven. The fact I’ve heard that pate a choux can be finicky  made me a teeny bit nervous. Roaster ovens were not designed to replace a traditional oven and I was afraid there wasn’t going to be enough circulation to get the shells baked correctly. Happily, I can report they turned out fine.

However, I cannot say the same for the filling. The first time around I made Paula’s recipe and it was awful. I did it exactly by her instructions and it turned out grainy and tastes horrible. I think I may not have tempered the eggs well enough and they curdled.

By this point I am bound and determined to have chocolate filled cream puffs so I decide to try another approach. After using four eggs in the dough and three in the chocolate scrambled eggs filling I only had one left.  I used my usual chocolate pudding/pie filling adding in some extra cornstarch to make up for the lack of eggs. I must not have added enough cornstarch because even after chilling for a few hours it hasn’t thickened enough to use without oozing everywhere. Looks like we’ll be having pudding for dessert tonight.

Do you my wonderful readers have a never fail cream puff filling recipe? At this point I don’t even care if it is chocolate flavored or not.

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