Cream Puffs

I wish I could say, I have been baking up a storm but I haven't.  The last event I went to wiped me out of all my flour, sugar, eggs, and butter.  Instead I attended a cream puff class with The Husband.  One of the local blogger, Joelen hosted a class how to make puff pastry.  I really wanted to take this class.  My last attempt in making cream puffs,  I was totally satisfied with the results.  I felt that the crust should have been a little more cruncher and mine was really soft.  The Husband would totally deny it but he likes these type of classes.  He actually listens and takes notes.  I actually made him do all the steps since I have already made them.  I was mainly seeking techniques and what I did wrong.  Did you know there is a two step bake?  I did not know that or that you should poke a hole into them so the stream would be released.  I'm totally keeping that in mind the next time I try cream puffs.  The recipe we used is Alton Browns and it made a great crust on the cream puffs.  Joelen also did a little twist on the filling.  She made the traditional vanilla cream filling but she also made one and added whipped cream.  I fell in love with that recipe.  It added a great lightness to the filling.  Joelen introduced 6 different types of cream puffs:
- Profiteroles (cream puffs)
- Eclairs
- Fruit Filled Choux Pastry Ring
- Parmesan Cheese gougeres
- Goat Cheese & Herb Gougeres
- Bacon & Cheddar Gougeres

I was actually surprised by the savory ones.  I can't wait to try them again.  Here is a tip, do not over beat the batter.  It didn't seem to keep the form as well.

I'm getting a little better at pipping.  He didn't do that bad either

Ohh, I think he is becoming a professional

Just looking at this, I want some

This didn't last long in my hands, I immediately stuffed the whole thing in my mouth.

I'll try to post the recipes on this later today.  Again, I forgot the recipes at home :(