Guest Cook: Clinton Kelly’s Cream Puffs
If there is one message I have hoped to impart on Pink of Perfection, it’s that life is too short to fuss. I lack the patience to fiddle with precious crafts and finger foods. While this means I am usually more than ready to roll out the drink tray as soon as guests arrive (and sample as much as I shake), it also means that I am forced to offer something humble like brownies for dessert. One topic we have not yet broached on POP, however, is the art of deception. Surely, it is possible to prepare confections that dazzle your guests, but are simple enough to whip up after you’ve had a few manhattans. Enter my two new heroes: Clinton Kelly and the cream puff.
This recipe started like none I’ve ever seen before. Rather than first creaming the butter with the eggs, Clinton followed his grandmother’s instructions to the letter and melted one stick of butter on the stovetop in one cup of water. Then we added the flour bit by bit over medium heat until the dough held together. I was so delighted to learn that the baking order of operations aren’t etched in stone on a French mountaintop, and this was a good reminder that old family recipes can offer up new lessons. Like, for instance, that cream puffs are actually considered a pastry and if you pipe them full with chocolate - voila! - you’ve got an eclair.
I thought I would be embarrassed of my outfit no matter what I wore to Clinton’s house (the man is a style guru on What Not to Wear, after all), but it turned out it was a kitchen appliance that left me feeling bashful. I don’t communicate via carrier pigeons or cinch with a corset, why in god’s name do I use an old-fashioned hand mixer? Clinton’s super deluxe KitchenAid mixer effortlessly beat four eggs with a hum as low and melodious as Captain Von Trapp singing Edelweiss. I must have one.
Vanilla ice cream and chocolate sauce are the classic cream puff pairing, but once you’ve got the recipe down, you can let your creative genius guide you. Strawberries and whipped cream would be great, and Clinton even stuffs his morning puffs with eggs scrambled with mushrooms and fresh herbs.
Are there other secrets to the universe like cream puffs? How could something that looks so glamorous and impressive be so effortless? But never one to put style before substance, Clinton’s cream puffs were incredibly delicious, and deliciously deceiving: guests will think you were blessed by the French pastry gods, when really you just have a new friend with a lot of great secrets up his well-tailored sleeve.
Clinton’s Cream Puffs
Serves 8
4 eggs
1 stick butter
1 cup flour
1 cup water
ice cream, chocolate sauce, and powdered sugar (or whatever your heart desires) for serving
Preheat your oven to 400 degrees. In a medium saucepan, heat water and butter over medium heat. Once the butter has melted, slowly add the flour a little at a time until the dough sticks together in a ball. Then cool to room temperature.
One at a time, add the eggs, beating well after each addition. Mix until smooth and velvety. When the dough is done, drop 8 heaping tablespoons onto a rimmed cookie sheet, giving each puff a little height. Bake for 35-40 minutes. If they’re still shiny they aren’t done yet, and they should sound hollow when tapped.
To serve, spoon some chocolate onto each plate and top with a cream puff. Pull the tops off and fill with ice cream. Tilt the cream puff top to the side like a jaunty hat, drizzle with chocolate sauce and pepper with powdered sugar. Watch as eyes and mouths go wide with delight.
Alison: Mmmm…those cream puffs might make an appearance at my next dinner party too! Thanks for an elegant treat that looks like it’d be hard to mess up. You and Clinton are an adorable team on this one.4 years ago
Katy of the Luke: it’s worth noting that this is also an incredibly inexpensive recipe–and from pop’s first celebrity chef, no less. i just showed a friend and she said, “god, i love clinton.”
what’s next? marmalade with jude law?4 years ago
megan: omg. one thanksgiving jenny and i watched a four day marathon of what not to wear. also, the 8-year-old i nanny for is obsessed with it. but who knew clinton had such a beautiful kitchen??
two words: shut. up.
oh, and lady? i think you did right by your outfit.4 years ago
Cat: Totally cute outfit Sarah, and Clinton Kelly? So jealous.4 years ago
katie lazelle: the kitchenaid is god’s gift to baking. nothing, but NOTHING beats that paddle attachment. . .sarah, darling, you’re nutso for having kept up the old fashioned hand mixer this long!4 years ago
michele: Yay cream puffs.
And they are also wonderful with chicken salad or such as a luncheon finger sandwich. My mother always served them to her bridge club ladies in the 50s. (Along with those wonderful olives baked in cheddar dough!)4 years ago
rebecca: Yay! The puffs look so easy- and I love Clinton! I immediately went to Amazon to research that gorgeous little Kitchenaid, too.
Well done!4 years ago
Poppy: Ok, i’m late in fact (we’re 20 avril), but this post is dated from the 16, so….i was on the “just my cup of tea” blog and i saw we must wish a happy birthday to the “adorable sarah”… so really and genuinely, i wish you a HAPPY, HAPPY birthday!!!!4 years ago
alison: With tank-top season fast approaching, I’d like to point out that moving my KitchenAide mixer around my kitchen has done wonders for my biceps. So, I suppose I’ll have a few more creampuffs!
Viva La Silpat!4 years ago
piya: clinton kelly! OMG!4 years ago
Irene: Oh I love simple recipes that turn out beautiful stuff such as this one. I might have to try this, although I haven’t even managed to bake good brownies. Sad I know.
On an aside, I love all your clothes! So retro and sweet! Where do you get your clothes?4 years ago
Andrew: I can’t believe how much I want to make cream puffs after watching this episode. So great.4 years ago
Sally: I would like to make this recipe but I have one small problem, I don’t have sticks of butter! Can you tell me how much of a cup one of those sticks is equal to? Cheers!4 years ago
Sebastian: Hi, Sally!
I have it on good authority that 1 stick of butter = 8 tablespoons = 4 ounces = 1/4 pound.
Have fun making those creampuffs!4 years ago
Beth: what did he have to say about your outfit?? id be so nervous!4 years ago
whisky: I adore your outfit, and the brooch, too.
Yay for creampuffs, and, oh yay for friends like Clinton!3 years ago
Mae: It doesnt state what kind of FLOUr is this? All purpose? or self raising? unsalted or salted butter? sift or not to sift?1 year ago
Hi Mae, You’ll need all purpose flour, unsalted butter. Though I’m sure salted would be fine, too.1 year ago