Well, this year for Valentine's Day, Brad surprised me and whipped up a batch. And let me tell you, they were amazing. Seriously. So. Good. I maybe ate one or two (or five) too many, but worth it. In fact, these are so good that they were even worth the three year wait!
And really, is there anything more romantic that your hubby in the kitchen?
I don't think so.
Get a full tutorial for how to make these amazing cream puffs on the Our Best Bites site, HERE. Kate and Sara are really kind about letting others share their recipes, so I will include it here. But really, go check out their site!
Brad and I turned this into a fun date night. He taught me how to make the cream puffs, and we had a load of fun baking together. Cooking together is such a great date because you have plenty of time to talk, you're learning a new skill, and you get to eat something delicious at the end. Triple win!
We threw in dinner (Texas Roadhouse) and a movie (How To Lose A Guy In 10 Days because Valentine's Day) and made a night of it. It was the perfect Valentine's Day. Low key and romantic.
I was thinking this would be a tricky recipe, but really it was quite simple and turned out great! You should definitely give it a try!
Mini Chocolate Cream Puffs
For the Pastry you'll need:
1/2 c. water
1/4 c. butter
1/8 tsp. salt
1/2 c. flour
For the chocolate mousse filling, you’ll need:
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water
½ c. sugar
¼ c. cocoa
1 c. cold whipping cream
1 tsp. vanilla extract
Preheat your oven to 400. In a medium saucepan, combine water, butter, and salt and bring to a boil. Remove from heat and add flour all at once. Stir quickly with a spoon until dough forms a ball.
Add one egg at a time, combining completely after each addition. The mixture will be very smooth and velvety.
Either drop the dough by scant teaspoons or spoon dough into a pastry bag and pipe them directly onto an un-greased baking sheet. Yes, teaspoons; they’ll puff up, but you also want them to be bite-sized. If you want larger cream puffs, you could use a cookie scoop to get a tablespoon of dough.
Bake at 400 for 20-25 minutes or until golden-brown. Remove from oven, allow to cool for a few minutes, and then transfer to a wire rack to cool completely.
Meanwhile, make the mousse: sprinkle gelatin over cold water in a small bowl. Let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir together ½ c. sugar and ¼ c. cocoa in a medium bowl. Add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture and beat until well blended.
Refrigerate ½ hour and then spoon into icing bag.
(Brad had actually made the mousse earlier in the day and left it in the refrigerator until we were ready to use it and it was great. Time savers are our favorite).
Gently insert piping tip into the bottom of each pastry puff and squeeze filling into puff, being careful not to over-fill.
Sprinkle with powdered sugar (or dip top in chocolate) and refrigerate until ready to serve.
Makes about 40 bite sized cream puffs
These are actually even better the next day, so make a day in advance to save yourself some time!
In all, it was yet again an amazing Valentine's Day. I'm so grateful for my forever Valentine!