:) Cant get enough of cinnamon buttered toast so this sounds spectacular. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. I was trying to be quick, didn’t let the batter cool for very long after melting the butter, and did a very messy job with my improvised piping bag, and had a variety of sizes and shapes on the baking sheet; but they all puffed up nicely and looked beautiful. My kids absolutely devoured them, and my New Year’s hard core dieting husband ate 3 and more this morning. (And yes, the sugar is the best part, but since I’m someone who sort of thinks cream puffs are ruined by filling them with cream, the puff is pretty awesome too.). Whaaaat? The scent is so delectable it makes me want to cry!!! thanks so much for the beautiful post, i am totally inspired. Yay. Love them. For the first time? I keep remembering it and wishing I could recreate it, and now I can! I have no idea what that means, LOL! Quite delicious fried in lard! Wow, you brought back a very old memory of eating these puffs when I took French in high school (eons ago!) Deb changed ther original Betty Crocker significantly, so much that i think she’d be entitled to claim ALL the credit for it. I made the first batch before reading the comments below and ended up with eggy muffins. Another one of those things I must try….and it must be before next Sunday because I have a large list of things I am not eating in the month of January and I am pretty sure this fits in that category! Love your blog, I’ve been following for years and the recipes have never failed me! Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. So glad you published this recipe! Since I am plotzing to taste these adorable treats, any suggestions on how I can get the right consistency for the dough would be greatly appreciated. Pineapple3 24. I may sound like some sort of unearthly mutated freakish creature, but I AM french, LIVE in PARIS and couldn’t care less for – not to say, ahem, hate – chouquettes! You will need: 2 sheets store-bought puff pastry, thawed, and 1 1/2 cups grated mixed hard cheese, like Parmesan, Pecorino Romano, aged cheddar, etc. Can’t wait to try this. Bananas10 5. Great recipe. OMG they are so good. I just tried making these, and had a frustrating go — but I really want to understand what I did wrong! haha but now with these new tips I shall try again tonight! Well, they say long term memory is the last to go! Thanks for posting the recipe! In my Joy of Cooking cream puff dough they have you cook the paste for up to a minute after flour is added to the butter and water. Leland — Unfortunately, it’s so hard for me to say what is happening in your kitchen without being there. I now put nutmeg in my pancake batter because of breakfast puffs! I bring them to events and they rarely last long. This one is a keeper for sure!! We did butterscotch scrolls, and they invoke in me a similar feeling that these muffins do for you! my mother made these for us for every special occasion…which wasn’t often enough. The individual pieces were much smaller and melts much quicker. Bet they are fantastic with a really strong cup of java or an espresso. This is one of my favorite recipes! Can we overdo using brown butter? After a search, I found a 500g box of Swedish ‘Pärlsocker’ in the back of my cupboard. Long time lurker, but I simply had to come out of hiding! Wonderful! I’ll never finish my cookbook now…. I hope not! I never tasted them. I’m planning to go to NY end march – beginning of April, and I was wondering if an apartment exchange could make someone as happy as me. My dad bought the Betty Crocker recipe book 20 years ago and we started making these at my grandparent’s house for Thanksgiving and it became a tradition! This is a great recipe but I’m wondering if the tweaks made it too light and fluffly!? And for the record, I tried fixing my soupy first batch of dough by heating it up on the stove, and while I did eventually get a ball of dough that looked right, the end results were all wrong. Mine didn’t come out in a muffin shape. (I usually have enough cinnamon sugar to fully roll the puffs.). YUM!!! I’m currently staring down a particularly fetid sinkful of dishes, willing them to wash themselves, while deep creases form in a towering basket of clean laundry that has yet to be folded, though perhaps there’s a glimmer of hope for the next generation. They can be made it advance and stored in a freezer bag until needed, too. I love the pearl sugar. That’s my story, anyway. Don’t you love when you finally get around to making a recipe you’ve saved a long while? How is it possible that this is the first time I’ve ever made these? These are too adorable! Recipe from Smitten Kitchen. Hello.. First bring water and butter to a boil (i have a gas range and did so on medium heat). I also think these would be wonderful with some scraped vanilla bean inside, just the seeds from half a pod would be very rich. If you only have unsalted butter for the browning, this is an especially tasty step. I would double the fresh nutmeg and reduce the butter, cinnamon and sugar to 1/2. I’ve made thousands of mini puffs for my catering business & have found that the cooked dough can be plopped into a food processor & eggs added one at a time. As it turns out, there are 1,000 people in that category so on the occasion of that nice round number, let me be out with it. My grandmother made these and would but allspice and mace in it. It was actually a gift someone gave me this one time I went to visit the Pioneer Woman on her ranch and I cannot remember her name. Hi Deb, Adapted from Betty Crocker and others. Question- If made in advance should we dip in butter and sugar, too? yum! Just made these, they are awesome and addictive. Would you have any tips? Thanks for brightening up my Sunday morning! And talking about home ec! This recipe makes a lot. Cheers! Just pop em in! I might have to try this at the next family function to see if they compare to our original version. Three years ago: Gramercy Tavern’s Gingerbread and Pizza with Broccoli Rabe and Roasted Onions Any ideas why they did this? . ;) Your description of pearl sugar rang a bell. Your adjustment made this recipe perfect! Instead of buttermilk, used like 1/3 cup sour cream plus remaining volume of oat milk (which was what I had). Standard textbooks? Your recipes are a big part of what’s keeping us going right now :). Some of them began to flatten out a little but none of them fully flattened. I may have to give these a try…its like little tiny monkey breads!! Dave — You might put cinnamon in the muffins instead (as well as on the outside). The cinnamon sugar is my fav. and this also gets tired after a while! I only have one mini muffin tin so I did a dozen in the mini doughnut pan. Are there any adjustments needed for high altitude? These are similar to Doughnut Muffins, ala Joy of Cooking. Although it would be truly horrifying if you found the tot going for a swig of the fetid milk (barf), instead of just finding the cup. I wonder if this would work if i substituted the butter in the batter with canola oil instead for a healthier option? (I may have added a bit of Double Devon Cream… shhhh.). We have tried a similar recipe for baked donuts, but honestly they are a pain to make. YUM! I made these for the 4th or 5th time last night and they were incredible! Mélanie ([email protected]). Using a mini-muffin pan I ended up with only 16 total. Thank you for YET another great recipe–I have never had one fail on me that you have shared❤️! Aside from that, I followed your recipe to the letter, but it never pulled together into a dough; the consistency is like thick melted ice cream. these look frighteningly delicious! These look so good! I will be baking more of these in no time! Good luck! Thank you so much for creating and sharing wonderful recipes every single day. Nobody told me you can’t put muffins on the top shelf! These sound incredible. I just Googled some recipes but it’s hard to say how they’d tasted. Thanks…. I had trouble with this one too, so I think I must be missing something. Nectarine3 20. these look like profiteroles. Genius!!!! These are sinful but so so so good. Thank you!! Every time I buy buttermilk, half of it ends up rotten in my fridge. We made similar looking cinnamon-butter-batter things… maybe there’s a home economics standard for these things, haha! I had the same problem very very runny. They taste amazing though. These look like the most delicious little gems I have ever seen. Can’t wait to try them. Sadly, I can’t seem to remember where I left my cell phone. They are really good. It’s heavier and less likely to stick, too. I am baking these to see if they’ll puff, but I doubt it. Thanks for sharing. :). My last trip to France included a few days in Lyon for work, and around the corner from the office on the main pedestrian plaza there was a chain bakery that sold chouquettes four/euro and good lord, I ate bags of them. I make them in mini muffins too but I don’t seem to eat any less for it haha. I think that means we should all hang out here more often. The moment I saw these puffs, I began to figure the many ways to eat them . I ended up with sugar-topped pancakes!! I cooked these minis around 360 (my oven is hot) for only 11 minutes. I have a very similar recipe that my kids call Muffin Vitamins. My mom made some oatmeal to go with the puffs, ugh to definitely LIVE for :) . Puffs look yummy. You know, to counterbalance all the things I’ve done to make them hate me over our holiday break – like get them up at 10 and make them wear different clothing than the day before! I went scouring the net for some clues as to where I went wrong. If you could only choose one of them, which would you bake? Well, minus the buttermilk, baking soda, and browned butter (they must have been the original recipe), so when I saw this on Instagram I dropped everything, grabbed my 4 year old and told her we were baking. I had enough butter leftover to do about half the batch all around without adding any extra to the original recipe. 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. Yum….just yum. Either way – super! Coming from someone who can’t have enough butter/ sugar, even I was surprised, but just in case there are others out there who wanted to try this too. So good and so easy even on school mornings! These are so easy and so delicious! Certainly well worth the extra couple minutes. Preheat the oven to 450 degrees. I have converted and twisted a few of your recipes to be gluten free and reflected more my tastes. Also, things like pearl sugar and sprinkles don’t bounce on it and roll behind the many impediments that necessarily live on my counter. Sadly, I shall not make these because I know I will eat every last one in one sitting. I made these today with a gluten-free flour for a GF family member. The first time I thought I might have measured incorrectly (would not have been the first time), but the second time I was extremely careful. The stainless steel works much better. (Don’t look at me like that! Oh my gosh! Eat warm. I love the ones with just sugar on top and that stick together. Thanks for another stellar recipe! These are perfection! Thank you! Watermelon5 I think I’ve eaten about 10 already :) I made them mini and I don’t think I’d try large muffins. Your email address will not be published. The second attempt, I added the flour while the mixture was on the stove and mixed it there over a low heat. My oven was very, very hot, which I read on another site is helpful in making these. . By the time I was on my next batch (45 mins later), the flour had absorbed more and they were then scoopable. Thanks, Deb! Let the dough cool for five minutes, then briskly beat in the eggs, one at a time, until the dough is smooth and shiny. Should I be able to find fresh nutmeg at a regular supermarket or do I have to go to a special store? They deflated and stuck to the sheet, by the time i made the third batch, the batter had stiffened up a bit and they were just perfect..Next time would just let the dough sit for a while. I was having trouble with mine being runny too. Now I love to cook and rarely burn anything. Naughty but very nice. I made them (with a few tips from commenters: boiling water, only 3 eggs) and was surprised at how easy they were to make. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. I still feel embarrassed when I think about it! I doubled the recipe to get 3 doz plus 4 mini muffins which may seem like a lot, but hey, there are 12 of us. It only takes about 15-20 seconds total.). I liked Hoem Ec better than woodshop, the clogs I made clop clop clopped when I walked – very 8th grade stripper. I mixed the flour into the water/butter mixture while it was still on the stove, but with the flame off. Pioneer Woman calls them something else, too, but it doesn’t matter what they’re called – they are dang good! A second batch was made this morning, and I used some of the browned butter I had left over to butter the muffin tins to get just that little extra of that nutty goodness in to the muffins. Tried this recipe twice but batter was too runny. But I looked through the comments and tried the one that said to let the liquid mixture boil and then it worked great! Quick question… is this a recipe for minature version of beloved cinnamon sugar popovers? For this tomato puff pastry tart, make to sure to get the smallest grape tomatoes that you can possibly find and make sure to use fresh herbs. I keep envelopes of powdered buttermilk on hand just for events like this (buttermilk pancakes too). Now I need a mini-muffin tin and some guests. While shortening is not butter, there is no place for margarine in my kitchen. I was confused greatly because I’ve never had a problem with the Danish Puff Pastry. will be trying again though another day! In fact, I might even make them tonight or tomorrow morning.. and them write a blog post about how delicious and amazing they are, and then link your blog straight to the recipe! Also interesting how they are so hot and crispy just out of the oven, then cools to the regular softer, more moist puff texture. These puffs look amazing! Then I used rice milk instead of buttermilk and vegan butter instead of regular butter! Add egg and vanilla and beat until combined. French Breakfast Puffs!!! ooooo gorgoeus, I’ve had these in Paris and they’re amazing and will be gorging on them again at the end of February!!! Lemon27 17. This really is a stunning and delicious puff pastry appetizer with a feta-cream cheese spread. In as much I want to put the baking soda, it is sad that it’s not available at my area and the fact that we can’t go much outside make it impossible to find. Do ahead: Sugar puffs are best the day that they’re made. I added cinnamon chips to the dough and it was very good. Personal pear galettes (Adapted from Smitten Kitchen) Makes 6 personal pear galettes, or 2 larger galettes. You can see my review on cookbooker here. Flashback time…as I was reading the recipe, I realized that this recipe was quite similar to one from the Betty Crocker Cookbook for Kids…the first thing that I baked on my own! Dates5 12. FYI: You high altitude folks, keep them small or they will flop when done. Kris — Right! These will definitely be on the weekend breakfast scheduule!! Seriously, if you combine 1 c water and 1 c flour and 6 T butter, that ratio does not equal the clingy dough you picture. I get so hungry when I check out your site. I think he may have noticed the holiday weight gain. These look so cute and delightful! They were cinnamon-sugar bites of love, but they were deep fried!!! (why, i just do not know. I haven’t made cream puffs in years and now I think I need to whip up a batch of chouquettes, yours look perfect and nummy! Puff Pastry Canapes with Onion Confit and Foie Gras Lolibox. I made these this morning; they are indeed contrary to most resolutions, but what a sweet way to start the new year. My last batch were completely fine, brown on the top, brown on the bottom, but now some have deflated. Your blog is an essential part of our home life! My poor little wannabe-puffs puffed up slightly in the oven but collasped the moment I took them out of the heat. Oh no, I wish I had read the comments before making these last night! I need an intervention. Home made noodles and sugared walnuts recipes have a few smudges on them! Finally third time was a charm and chouquettes were absolutely perfect. My husband and I eat them all in one day. I’m gf now so I can’t have them 😐. It figures that the after school snack for French children is something like this, they do everything right. 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 was sure smitten kitchen (you’re usually my go-to) wouldn’t let me down, but the recipe is incorrect. Way better than donuts. Would that be wrong? I am sure everyone will love them! My mother used to make these for my sister and my birthdays every year. I mean, how do you go wrong with Brown Butter?! They can have the same puff in a large or small pan provided that the cups are filled enough (I give instructions, also, baking times for each.). They work very well. Try not to overfill as I did or you won’t get as great domes on them. I don’t care for buttermilk though, do you think half and half would work as well? Made these today and they were so good! I brought everything to a simmer-boil type of thing, and immediately brought it off the heat and dumped the flour in and started stirring. 60 ’ s French rolls us going right now hmmm…not sure if I substituted milk for buttermilk though and... 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