The cream puff

Not since high school cooking class had I touched a cream puff batter. I simply had no interest in ever making them again. That was, of course, until I had an invitation to dinner at my in-laws and not a heck of a lot in the house to bake something up on the fly with for dessert. I did have some ganache left over from those banana cookies and I had some Bavarian cream in the icebox too. So cream puffs it was.
So I started the process

and it eventually looked like a batter

and then I used my trusty little scooper to make little poufs

which baked up into golden goodness

and then I gutted them. I know that sounds mean, but it was terribly fun. And then I stuffed their little gutted bellies full of Bavarian cream which was wonderfully sweet. Once I’d plunked their tops back on, I drizzled them with ganache (to seal them).

After all was said and done they tasted quite similar to a Boston cream donut (minus the greasy taste from frying and the nasty after-effect of heartburn).
J