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kfca37

I don't know the difference between Cream Puffs....

kfca37
10 years ago

and Eclairs (& if there is one), but made some this cold, wet California day. The recipe was from my old Betty Crocker paperback cookbook, & did say creampuffs.

I added some sugar & vanilla to the puff dough, used her Vanilla cream recipe just as in the cookbook, then used the basic Martha Stewart hot fudge sauce recipe as "a drizzle (I already had some left over from hot fudge sundaes).

The only basic thing I don't do is to cut the top off, put the filling in, then put the top back on. Seems like too much work, so while the puffs are still warm & soft, I just gently pat them down, ladle the vanilla cream on top, then the chocolate sauce on top of that. Tastes the same & looks as pretty.

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