So like...sometimes it's hard to choose between two things you love.
Hard rock and boy bands.
Kisses or hugs.
Chocolate or cookies.
Cream puffs with pastry cream or cream puffs with whipped cream.
Ya know?
I simultaneously have loved both types of cream puffs, while also never being fully pleased with either.
Turns out you totally don't need to choose at all.
This is THE BEST (I'm like...pretty sure) cream puff recipe, evah!
I was always intimidated by the idea of trying to make a cream puff recipe, because they seemed super fancy and like professional and such (everyone always says they're easy but I was still skeptical). Call me skeptic no more. These actually were pretty easy (aside from the multiple steps, but whatever! If you're feeling lazy just make boxed vanilla pudding and buy whipped cream to fill these. There. Happy?)
The result is a super light and airy pâte à choux and a delightful contrast of the rich pastry cream and light whipped cream. These are best fresh as far as texture for the pâte à choux goes, but I prefer my cream puffs chilled so I just ate em leftover, sogginess be damned! (It's really not bad, and they were super tasty!) Michael said he's not a huge fan of cream puffs, but when I caught him sneaking some and repeated that back to him he said that these he liked. He's nice :)
So are these cream puffs. Make them. You'll be sad you've lived this long without em!
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