We are lucky enough to live in the heart of Ohio, where FOOD and tradition run deep. When I was thinking of a hometown recipe to share on the Pearls + Girls blog, I immediately thought of a landmark Ohio restaurant in historic German Village. Five generations of the Schmidt family have run Schmidt’s Sausage Haus in Columbus, Ohio, famous for their sausages, like the Bahama Mama, and their desserts, specifically their 1/2 lb cream puffs! I’m sure they are meant to be shared, but I’m not ashamed to say, I can eat one of their enormous cream puffs all. by. my. self. 🙂
Of couse we can’t talk about tradition and FOOD in Ohio and not mention Buckeye candies. Made famous by the Anthony Thomas Candy Company, founded by candy maker, Anthonly Zanetos in Columbus, Ohio in the early 1900s, Buckeye candies are an homage to our state tree, as well as our well known collegiate mascot, Brutus Buckeye.
My daughter showing off her Buckeye pride. GO BUCKS! 🙂
The recipe I am sharing with you today is a scaled down version of the Schmidt classic dessert, the 1/2 lb cream puff + Buckeye candies. Crispy puffed pastry shells filled with peanut butter Bavarian cream, these miniature cream puffs are dusted with powdered sugar and drizzled with chocolate. This is a dessert any Ohioan would be proud to call their own! Enjoy! 🙂
- 1 cup sugar
- 3/4 cup all purpose flour
- 3/4 tsp sea salt
- 3 cups milk
- 3 egg yolks
- 1/4 cup creamy peanut butter
- 2 TBSP unsalted butter
- 2 tsp vanilla extract
- 1 stick (1/2 cup) unsalted butter
- 1 cup water
- 1/4 tsp sea salt
- 1 cup all purpose flour
- 4 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips, melted
- In a medium saucepan, mix sugar, flour and salt with a whisk.
- Add the milk and mix well.
- Add the egg yolks and whisk to combine.
- Bring the mixture to a boil over medium high heat, stirring constantly until the mixture is thick and has the consistency of pudding. You MUST stir constantly, otherwise you will end up with flour lumps in your Bavarian cream, trust me, gross, really, really, gross.
- Take the pan off the heat, add the peanut butter, vanilla and butter and stir until the butter is melted and the mixture is combined.
- Transfer to a bowl, cool at room temperature for 20 minutes, stirring occasionally, then refrigerate for one hour to cool completely.
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium saucepan, bring the butter, water and salt to a boil.
- Add one cup of flour and stir until a ball forms.
- Take the pan off the heat and allow to cool for 5 minutes.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, add each egg, one at a time, mixing well before adding the next. Once all four eggs have been added, the mixture should be smooth and glossy.
- Place the dough by spoonfuls onto a parchment or Silpat lined baking sheet ( I was able to fit eight on each sheet) and bake for 40 minutes.
- Remove from oven and let the shells cool completely, about 30 minutes.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip cream to stiff peaks, about 3 minutes.
- Fold the whipped cream into the cooled Bavarian cream with a spatula.
- Cut each cream puff shell in half and pipe or spoon in the Bavarian cream.
- Sprinkle with powdered sugar and drizzle with melted chocolate.
Recipe adapted from happymoneysaver.com
Like this recipe? Check out some more Chocolate + Peanut Butter desserts from Pearls + Girls!!!