I had a couple of emails asking for my cream puff recipe…
This is the incomparable pastry chef, Paula Peck:
This is her granddaughter’s site: Megan Peck Cooks | Recreating the Works of Grandmother Paula Peck– Megan is an accomplished cook in her own right and I have to say, it’s now one of my favorite websites.
I’m posting the recipe for cream puffs, or eclairs, from one of my mother’s best cookbooks, a tattered and stained copy of “The Art of Fine Baking” by Paula Peck. The chocolate glaze to top it off I’ll type in after the scans.
Okay, you won’t find a clearer, better, recipe than that.
Note, if you’re in a rush you can always fill the puffs with your favorite ice cream.
Here’s the chocolate ganache, or glaze:
It’s cream brought to the boiling point, and finely grated or chopped bittersweet chocolate. You’ll probably want to use about 3/4 of a cup of cream to 3/4 of a pound of grated chocolate. Place the grated chocolate in a bowl, pour the boiling cream on top and stir to blend and melt. It’s easier if you let the cream rest on top of the chocolate for a minute before you stir it up. That’s it! Chill and then spread it on top of your cream puffs. And, then brew up a pot of coffee and invite me over.