Thursday, April 16, 2009

Cream Puffs, or Creme Puffs if you're fancy

Here's another recipe my mom would make all the time when we were kids and they disappeared about as fast as they could be stuffed. They are easy to make, so yummy, and very impressive! I made them for my stitch group tonight and should have taken a picture earlier, but at least I got a shot before we finished off the last two!

Cream Puffs

1 cup water
pinch of salt
1 stick (1/2 cup) of butter
1 cup flour
4 eggs

Put the water, salt, and butter in a medium saucepan over high heat and bring to a boil. Add the flour, reduce the heat to medium and stir until it forms a ball. Remove from heat and let it cool for a few minutes.

Using a wooden spoon, add one egg and stir until incorporated. (It's a little slimy at first, but don't worry, it will all get worked in!) When the dough is smooth, add another egg and repeat with all the eggs, stirring well between each addition.

Scoop onto a cookie sheet liked with parchment or a Silpat. (If you don't have a Silpat yet, ask for one for Mother's Day. I don't know how I ever got by without one!) And if you have a Pampered Chef medium scoop or similar gadget, it works great for making nice, even mounds, otherwise, you can use two spoons.

Cook at 400 degrees for 25 minutes, then turn the heat off and let them sit in the hot oven for another 10 minutes or so to dry out the inside.

Once cooled, you can fill them like I did with strawberries and whipped cream, topped with a light dusting of powdered sugar. C'est magnifique!

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