Cream puffs have been one of my favorite desserts since the first time I sunk my teeth into one. The first one I ever had was the kind that you purchase from the frozen section of the grocery store, which someone had brought to a party many, many, years ago. Indeed those actually were quite good, so immediately following that party, I remember going home and searching for a recipe to make them from scratch. The homemade version was of course far better than the store-bought version. Since then I’ve tried several recipes and learned a few tips and tricks along the way. The two tips I like best are replacing the traditional all-purpose flour used in the cream puffs with bread flour and replacing one of the whole eggs with two egg whites. The bread flour adds more gluten which will allow the use of more liquids and better rise and the egg whites will help dry the actual puffs more.
ABOUT JACLYN: Jaclyn, creator of Cooking Classy, considers herself a blessed wife and mother with a huge love of cooking! She’s no professional chef, photographer or web page designer, but she loves food and that’s what matters! Food is a big part of her life. Her family often joked around saying “food is her life” when she was only about 8 years old. Food is always on her mind. She is always trying to think up the next great meal or dessert. She’d have to say that she is a greater fan of desserts than the actual meal so you may find more desserts on her blog verses entrees. Hope you enjoy! Life is meant to be enjoyed and good food is a key factor in that
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