Premium Puffs

[Lalo Scalf]

Ina medium saucepan, melt butter over medium-low heat. When butter had melted, stir in milk and raise heat to medium.. Bring the mixture to a light boil, then add the flour all at once, stirring vigorously. Continue to cook and stir the mixture until it comes together in a cohesive ball. Remove from heat, transfer dough to a mixing bowl or the bowl of a stand mixer, and allow to cool for at least 5 minutes.

When dough has cooled a bit, add the eggs, one at a time, beating for about a minute after each addition. You can beat the egg into the dough with a wooden spoon, a handheld mixer on medium speed, or a stand mixer fitted with the flat beater attachment on medium-low speed. After the last egg has been beaten in, the mixture should resemble an extremely thick, stiff cake or muffin batter.

Bake in center of oven for about 30 minutes, or until the puffs are tall, golden brown, craggly on top, and very puffy. Remove each puff from the pan immediately, and allow to cool slightly on a wire rack. Serve while still hot or warm.

Superstar finger food: delicious, quick-dissolving organic baby puffs that are easy to pick up and even easier to pick out of the crowd because we use organic sorghum instead of rice, corn, or cassava.

Preheat oven to 400. Bring the water and butter to a boil over medium high heat, and stir until butter is completely melted. Remove from heat and stir in flour until the mixture pulls away from the sides of the pan and forms a ball. Add eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny. Drop scoops of dough (or pipe rounds if you want them to be prettier) onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside. Remove from oven and let cool on a cooling rack.

While the puffs are cooling, whip the cream using a stand mixer or hand mixer. When the cream forms stiff peaks beat in the powdered sugar until combined. Add the Nutella and beat until light and fluffy. Cut cooled puffs in half horizontally and fill with whipped cream.

To make the drizzle, add the chocolate chips and coconut oil to a microwave safe bowl. Heat at 50% power for one minute and stir. Continue heating for thirty second intervals at 50% power until melted and smooth. Pour the chocolate into a ziploc bag or piping bag and cut a small piece off the corner of the bag. Drizzle over the filled cream puffs. Store cream puffs in the refrigerator.

Thank you! And YES, I freeze the cooked beef puffs in a single layer until frozen, and then store them in a sealed container altogether for up to 3 months. Then you can easily pull out as many as you want to reheat at a time. Enjoy!

Hit the jackpot every day when you taste Golden Puffs cereal. You will love the sweet caramel flavor of these crispy wheat cereal puffs! So go for the gold and have yourself a bowl or handful of delicious puffs any time.

Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.

Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.

Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.

For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)

Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

Oh my deliciousness! They are so light and fluffy just wow. They were done and alllllmost over done at the 20minute mark (normal size) because they started to get pretty brown. But I took them out in time and just amazingness. And I totally agree they taste like old fashioned donut holes.

Perfect timing as I sit here contemplating which recipe I will use to break in the KitchenAid mixer that I just got for Christmas. :) Cant get enough of cinnamon buttered toast so this sounds spectacular.

Wow, you brought back a very old memory of eating these puffs when I took French in high school (eons ago!) I think I have to make these this weekend. How can you go wrong with brown butter and spices?

I remember that home-ec class, _and_ many other cinnamon sugar variants along the way. I really like the sound of browning the butter, which is yet another reason that the classics should always be revisited!

If you want a way to use up buttermilk, try making these pancakes. That is what I am doing :) They call for 3 cups, so you should have just enough left to make these puffs. Look for my pancake review with the addition of pumpkin, cinnamon and vanilla plus other tips. 1600 reviews and still 5 stars cannot lie. These are the most raised cakes I have ever had, and the best tasting! Thanks Deb for all your solid recipes I can count on!

Insteresting because I saw something similar on Food52. I was thinking I should try them but I will have to convert to gluten free. I have converted and twisted a few of your recipes to be gluten free and reflected more my tastes. They work very well.

Oh My God is all my wife keeps saying. These are sinful but so so so good. These will get made time after time on the weekends. Forget that, Monday through Friday. As my honey says these are orgasmic. Thank you.

I made these this morning. So simple and delicious. I used half and half because that is what I had on hand. I was able to coat them fully in butter and sugar, and had quite a bit of the sugar mixture left over. Thank you for another great recipe!

Hi Deb,

Happy New Year! I made these this morning and my husband finally told me to take the bowl away (only two of us for a full batch) or he would eat them all in one sitting :)

It was my first time making brown butter and I love how it turned out.

Thank you!

So I saw this, and was seriously intrigued. And then, almost directly, went to the grocery store where, in the As Seen On TV section, they had this thing, two pans that fit one on top of the other. to make what they call a Cake Pop. That is, a perfect golfball-size sphere of cake, into which you are meant to lodge a stick and have something that looks like a sucker, but actually is more like a cupcake.

i make these all the time but i call them donut muffins because i took make them in a mini-muffin tin. They are made in a cinch and people devour them. The recipe I use makes them with canola oil so for people wondering oil absolutely works here. I bring them to events and they rarely last long.

I made these for an office potluck yesterday. I was a little afraid serving them the next day but they held up wonderfully. I fully dunked the mini ones because I had leftover brown butter and there was no way I was wasting it. They were phenomenal! So flavorful, so soft. I plan on making my own batch soon. Too soon.

I keep envelopes of powdered buttermilk on hand just for events like this (buttermilk pancakes too). I add it powdered with the flour and then use water when it says to add buttermilk rather than going to the trouble of reconstituting it.

Long time lurker, but I simply had to come out of hiding! Since before I could walk, my extended family and I all get together and vacation on Cape Cod. Our favorite bakery from which to grab breakfast is called The Cottage Street Bakery, and our favorite pastry that we order is a dense, nutmeg muffin rolled in butter and cinnamon-sugar, otherwise known as the All Important Dirt Bomb. I have their old cookbook, and the recipe is almost identical as the one posted above. I can only recommend, if you are in the Orleans area of Cape Cod, that you head down to the bakery, just as much for the experience than anything else!

French Breakfast Puffs!!! They are the first things I taught my husband to cook when we met 40 years ago. I would then request them for Sunday Breakfast and luxuriate in not having to do the cooking for that one meal. He has learned a lot since then and recently cared for me with great food during my recovery from cancer surgery.

Back to add that the puffs we fully submerged in butter had a much softer, moister interior than the ones that only had buttered tops. The butter serves as a kind of syrup or other protectant from drying out. If making these the a day ahead I would def recommend dunking totally in butter. Just wanted to note the pros and cons to both approaches!

these were a HUGE hit for adult snow day yesterday. Portland got about a foot of snow (!!!) and a baking project was required. i accidentally (honest) made a double batch. my partner ate so many he made ME ill. i sent the rest to work for his coworkers today. ok, i saved a *few* for home.

I made these after they popped up in my Facebook feed this morning (following smitten kitchen is both awesome and a terrible idea) and they were exactly what I hoped they would be. I made them as regular size and they were perfectly light and fluffy, not to mention delicious.

I loved your NY Times piece on cooking at home. You such a great writer and my husband and I are so happy you found success doing what you were so clearly born to do. Your blog is an essential part of our home life!

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