We have made versions of these cream puffs a couple of times now, and for some reason…I sure got a rise this time! Whoo hoo! I don’t even know what I did differently haha…too bad because I won’t know how to recreate these big, airy puffs!
These crackle-top puffs are fun, and I think look better and taste better than the other ones we have made. In the future I would go through the extra step to add the topping. We are told the discs of sweet dough added on top give the puffs a look of having been crowned with streusel or cookie crumbs…always a welcome addition I would think. 🙂
The sweet dough topping is rolled, frozen, cut out and then added just before baking. This is what they looked like before heading into the oven.
As far as the filling, Dorie suggests any favorite mousse or pastry cream would work beautifully…but she did say if you want to mix the lime cream we made for the Silkiest Lime Tart with some whip cream…that they will be ethereal. Well, I decided I was going with the out of this world version. Everyone loved that tart, so I figured they would love this slightly different cream puff version with a lime cream filling.
They did not disappoint with their reactions! Wow!! Although I didn’t think the cream firmed up as much as I would have liked…and now come to think of it, I believe even in the tart it took an overnight chill to set it, they ABSOLUTELY loved it.
- “The filling is so good!! Like a summer day!! So refreshing!!”
- “What do you mean this is lime?… sure tastes like lemon!…whatever it is I love it!”
- “I love everything about this cream puff!! “
- “The crackle top put this over the top…sooooo good!!”
I would say this was a very successful bake…turned out looking great and everyone loved it!! Win-Win
It’s a Keeper! 🙂
Is this a keeper? 