Recipe: Sally gives a lot of good information in her original cream puff post.I adapted her recipe to make mini cream puffs but follow a lot of her advice. I plan on making it with heavy cream for guests later this week. This prevents them from sagging! In a way, these blood orange cream puffs with chocolate ganache remind me of an elevated Boston cream pie. Put the hot liquid into your mixer bowl and dump all 4 eggs in at once and mix IMMEDIATELY on med. Place the bowl in a small saucepan with hot water over low heat without the bowl touching the water. Just let the steam escape with a toothpick and cool. The ingredients for the recipe were acceptable, it was the directions that lacked proper instructions. Transfer the dough to your electric mixer and beat on low speed a minute or two to release the steam from the dough. If you've never made these before, a trick I used was to pipe the dough with a star tip into mini muffin tin. I added about 2 tsp of vanilla and 1 tblsp of sugar to the puff batter, and reduced the eggs to 3 b/c of reviewer's comments about the puff pastry being too eggy. (Mixing in one egg at a time makes no difference in dough texture and only allows more time for your eggs to curdle in the hot liquid.) Centers should be dry. Continue to mix gently until the cream boils and is bubbling. My shells did not rise much at all so I could not fill them. I hope this helps all new cream puff chefs and prevents you from having your first attempt flop like me. Fit a pastry bag and pipe out little balls about 1 ½ inches in diameter onto a baking sheet lined with a silicone mat or parchment paper. I've made this recipe more times than I can count, and haven't changed a thing, except making the prep easier. If you really want to impress people, try making this awesome recipe! Also, I baked them on a nonstick cookie sheet and the bottoms stuck to the sheet. I have never, EVER made cream puffs – they just seemed so hard to do. Let cool completely on wire racks. Place the milk in a small pan over medium heat, and scald it (bubbles forming on the side, not boiling). Once the dough is lukewarm start adding the eggs and continue to mix until you have a smooth thick paste. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10-15 minutes. Because we are all unique, and enjoy different things, I invite you to let your creativity take charge and color the recipes wherever your senses take you. I had to use one for the bottom and one for the top. Very easy to prepare. While experienced bakers may know this as "common knowledge," a lot of new bakers may not. To use the ganache, bring to room temperature or warm it up slightly. I hope all my American friends had a great Thanksgiving get together… As the holiday season approaches, these little cream puffs are perfect…they are small bites filled with creamy vanilla cream (lighter version of pastry cream) and topped with chocolate ganache. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Once the pastries are completely cooled, they can be stored in an airtight container in the freezer for up to 2 weeks. You will find here mostly simple recipes yet grand from time to time. This recipe is adapted from “Flour” from Joanne Chang cookbook. I know once you take a look at the ingredients and directions you may think “Oh no, this is way too much for me!” Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Most people won't think twice about serving basic cornbread when is on the table. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. 3. Fill the mixture from the bottom of the puff by making a tiny incision (I used the tip of a steak knife), that way the puff will remain whole and look more appetizing when served (as opposed to slicing it in half and filling it like a sandwich). Add comma separated list of ingredients to exclude from recipe. Mix gently. I hope you enjoy this recipe…for more desserts recipes please take a look here. Return to the oven for 10-15 minutes with the door open to continue drying.