If you’re all as bored as I am, I know you’re looking for something, ANYTHING to do. Look no more, I have “quarantine cream puffs” just for you! Let’s get to baking!
Chocolate Mousse Filling
1 tsp unflavored gelatin
1 TBSP cold water
2 TBSP boiling water (just microwave it)
1/2 C sugar
1/4 C cocoa powder
1 C heavy cream
1 tsp vanilla (or more, you can never have too much)
Start by combining the gelatin and COLD water in a small bowl or mug. Microwave the 2 TBSP water until hot, then whisk it into the softened gelatin with a fork. Set aside.
In your mixer, combine the remaining ingredients and whip until peaks form. I couldn’t find my whisk attachment, so in case you find yourself in the same boat, the paddle will eventually get the job done. Add the gelatin, mix a few seconds more until combined, then put it in the fridge for 30 minutes. This can be eaten by itself, and you can probably make it without the cocoa if you don’t want a chocolate filling. It is YUM.
1/2 C water
1/4 C butter
1/8 tsp salt
1/2 C flour
While the mousse is chilling, preheat your oven to 400.
In a saucepan, combine the water, butter, and salt. Bring it to a light boil, remove from heat and add the flour all at one time, not gradually. Use a fork to combine it all, making sure there are no raw flour clumps left behind.
Add one egg at a time, making sure it’s completely combined before adding the next egg. It will be a smooth, very wet consistency.
You can drop the dough by teaspoon amounts onto your UNGREASED pan (use parchment paper or they will probably get stuck to your pan), but I prefer using a piping bag. If you don’t have any, or don’t want to buy any, you can use a ziplock bag with the corner cut off. They don’t have to be very far apart as they don’t expand a lot, they really only go up.
Bake for 20 minutes until golden brown. Remove and let cool on a wire rack.
When cooled, use a pastry bag and tip to poke a hole in the bottom of each pastry, filling the inside with chocolatey goodness! YUM. Also ignore my janky nails. It’s hard to get in with my nail tech since you know…social distancing is a thing.
You can top them with sprinkled powdered sugar, white chocolate, milk chocolate, or dark chocolate. I was lazy and just did sugar this time around!
Time to Eat!
I made these as bite sized pastries, but you can double the recipe and make larger puffs. It’s whatever you prefer! My kids like the tiny ones, so that’s just what I make on the rare days I actually decide to bake. Since we’re having to social distance, what better time to call them “quarantine cream puffs” 😂
So while everything is closed and we spend our days at home, let’s learn and try new things! Let me know how you like them!
Stay well, friends!