cream puffs

This week I'm celebrating the waning days of Summer with a Mexican-inspired menu for my campfire fiesta. But I know that if I don't serve s'mores, there may be a wilderness mutiny. So I'm bringing along milk chocolate, marshmallows, and graham crackers to make the traditional fireside treat.

But I also want something special to kick the s'mores concept up a notch, so I'll use the same marshmallows and chocolate as filling for easy cream puffs. Baked in foil, these gooey goodies are made from buttery biscuit dough that's dusted with cinnamon and sugar. They're even better with high-quality milk chocolate, so be sure to splurge on the fancy stuff. To get the recipe, read more

Ever since I saw the March cover of Gourmet magazine, I've been craving cream puffs. However, the recipe the cover featured had ice cream and I prefer my cream puffs filled with lusciously smooth cream — like the ones seen here. Cream puffs are a classic dish that every home baker should artfully master. They are lovely with a cappuccino, delightful with a glass of bubbly, and complete crowd-pleasers.

I've found two recipes, one is super easy and the other is a little more time consuming. Experiment with one, both, or combine the two to make your own version! To get started, read more

There are only a few weeks left in my 52 weeks of baking resolution, so I'm trying to find things on my "I can't believe I haven't made these before" list. Cream puffs were near the top of that list, but after last night, I'm officially able to cross them off.

I found a pastry recipe that looked simple and yielded a large haul of puffs. However, instead of a traditional custard cream — there wasn't enough time to let it set — I went with a whipped cream filling and a chocolate glaze. While mine isn't quite a traditional French Croquembouche — aka stacked cream puffs coated with caramel — it does work as a modern twist. To get the recipe that I put together on a weeknight just read more