So puffy! So crunchy! A most excellent foil for a flavorful filling. That was the consensus on these cream puffs, which came together in a surprisingly short amount of time.
I sifted the dry ingredients and cooked everything together. I must’ve been mesmerized by the process, because there are no photos of the dough in the pan. A shame really. I was quite pleased with the way the dough came together in a ball just like it was supposed to. So after that, into the food processor for whizzing and butter and more whizzing:
after which it looked like this:
and then like this:
and also like these:
I was listening to Gastropod on the subject of edible food packaging and thinking about how a cream puff is food packaging. While I pondered packaging, I was also puzzling out how to work my new pastry bag and coupler.
I wound up with some adorable, if not quite uniform, puffs. In the spirit of eclecticism, I filled them with Brie, pulled pork and blue cheese as shown below. I also saved a few out to fill with whipped cream for dessert.