Dutch Oven Cream Puffs

Cream Puffs

I have been toying with the idea of cream puff for a dessert for a while, I wanted to master them in the oven 1st, then try them in a Dutch Oven, so last week Andrew and Becka tried a couple different recipes - Becka had bragging rights on her recipe so she was coaching Andrew yesterday, "do this, now this" until he told her to "just go away." Well we learned that humidity does not play well with cream puffs. This picture does them no justice - when they were baking they looked perfect, so perfect in fact that we pulled them from the coals and set them on the table turned our backs to put the lid lifter and gloves down and a spectator, reached right in the pot and helped herself to one, before they were cooled or filled. It was very interesting to say the least. 


But while we were waiting for them to cool a nice little summer shower decided to move in and the humidity caused them to collapse, so in filling them we added additional filling to "puff" them up. This is a recipe in progress but it just shows that you really can make just about anything in a Dutch - Oven.

Cream Puffs

Puffs:

1/2 cup butter

1 cup water

1 cup flour

1/4 teaspoon salt

4 eggs

Cream Filling:

16 oz heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

1 small vanilla pudding mix

Puffs:

Melt butter in medium saucepan. Add water and bring to a boil. Add flour and salt. Over medium-high heat, stir vigorously until a dough ball is formed. Remove from heat and cool for 5 minutes. Preheat oven to 400 degrees F. Begin beating vigorously again while adding eggs one at a time. Beat until completely combined and smooth. Drop puff dough by rounded teaspoonfuls, 2-inches apart on cookie sheets. Bake for 25 minutes or until golden puffs are formed. Cool on sheets on wire rack.

Cream Filling:

Beat whipping cream, vanilla and powdered sugar until stiff peaks form. Stir in dry pudding mix. Chill

Make Cream Puffs:

Insert Piping tip into puff and fill with 1 tablespoon cream filling. Serve immediately or freeze. ~~~OR~~~ Cut 1/4 off of top of each puff. Remove inner soft dough. Fill each bottom with 1 tablespoon cream filling. Cover with top. Serve immediately or freeze.

Garnish  ~  Dust with powdered sugar

Have fun Cookin'

Cyndi