Boredom=Cream Puffs

Hello!
I was bored today. Wow, that is weird to say. I haven't been bored since... since.. I really don't remember. I have been just a little busy. Between speech, work, and school I haven't had much time to blog about the food I make. (But somehow I have had time to bake a lot just not to blog. :)) So back to me being bored. Because I was bored I made Cream Puffs!
I tired these out once before in my independent study at school, but I did not put whipped cream in those. I put pudding in the ones I made at school so they turned out more like tiny eclairs, but they were still good. Today I whipped up some heavy cream and put that in the middle.
They are amazing. So much better than the frozen variety available at supper markets. The cream squishes out the side when you bite into them. You will love these. They seem complex but they are actually really simple.
First you need to make some Pate a Choux. I used Alton Brown's recipe. I trust any recipe by him and this one was especially good and easy.

Sweet or Savory Pate a Choux
Recipe courtesy of Alton Brown and Food Network

Ingredients
1 cup water
3/4 stick butter (6 tablespoons)
1 Tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 egg whites

Directions
Preheat oven to 425 degree F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a stand miser and let cool for 3 to 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all of the eggs have been added and the mixture is smooth put dough into a pipping bag with round tip. Pip immediately into golf-ball sized shapes, 2 inches apart onto parchment paper lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Once your Pate a Choux is done baking let them cool. While they are cooling whip up some cream. I added a little sugar and vanilla to add a little flavor.
Put the whipped cream into a pippin bag with any type of tip on it. If the outer shell is cooled then fill them with the cream. After that ENJOY!
They are really easy to make and they taste fantastic. So please make these and enjoy them.
Here are a few pictures (that I am very proud of) of my cream puffs. I drizzles them with a little chocoalte syrup.

Enjoy!
Nancy