Cream Puffs with Double Filling

Cream Puffs with Whipping Cream and Chestnut Cream Filling This was my very first time making cream puffs. Believe it or not, I didn’t make a disaster. Oh, I’m serious. I really expected a disaster, because I’ve heard a lot of sad stories about cream puff shells that “did not rise,” or “rose but fell after a short while.” You know where I got the recipe for the shells? A calendar hanging near the bathroom in my apartment. My boss gave it to me in the beginning of this year, and it has beautiful photos of sweets with recipes. “Cream puffs with chestnut cream filling” was on its October page, and I dreamed about trying it out, staring at the photo while brushing my teeth. Finally, I bought a can of chestnut cream at my favorite store MARCO yesterday, and started my project early this morning. The can says the cream is imported from France. Is this a popular brand over there? To my surprise, the puff shells came out of the oven alright and did not fall. The only thing was that the bottom part was a little tough. But not too bad for a first try… I think. The filling was a combination of vegetable whipping cream and chestnut cream. I added a little whipping cream and rum to the chestnut cream, which probably made the cream a little too runny. But the taste was VERY satisfactory. :) These cream puffs in the autumn afternoon sunshine... And the steam drifting up from the teacup... Oh, it was so very healing. Too bad these photos are not showing how they actually looked. Please use your imagination. ;) Categories: Sweets