Cream Puffs – A guilty pleasure

cream puffsI love cream puffs and they are my guilty pleasure.  This is a treat and so simple to make.  You don’t need to go to the bakery.  They are refreshing to eat on a summer afternoon – something about that cream filling!

1 cup hot water

1/2 cup butter

1 cup sifted all purpose flour

1/2 teaspoon salt

4 eggs, unbeaten

Put water in sauce pan; bring to a boil.  Add butter, stir until melted.  Add flour and salt all at once, stirring vigorously.Cook, stirring constantly until mixture leaves sides of pan and resembles mashed potatoes. Remove from heat and cool for 1 minute.

Add eggs, unbeaten, 1 at a time, beating with a spoon after each addition until smooth. 

Drop heaping tablespoons of mixture 2 inches apart on greased cookie sheet.  Shape with wet spoon into rounds with a peak in the center.

Bake 10 minutes in hot oven 450 degrees, reduce to 400 degrees for 25 more minutes.

Cool, cut slit in the side of each puff and fill with Vanilla Cream Filling or sweetened whip cream.  Sprinkle with powdered sugar.  Makes 20 puffs

Vanilla Cream Filling

1/4 cup sugar

1 tablespoon cornstarch (If you don’t have cornstarch: 1 tablespoon cornstarch = 2 tablespoons flour)

1/2 teaspoon salt

1 cup cream, half & half or heavy whipping cream

4 egg yolks, slightly beaten

2 teaspoons vanilla

Combine sugar, cornstarch, salt, and mill in a double boiler. (Or a bowl set on top of a sauce pan of boiling water.)  Bring to a boil over direct heat, stirring constantly, boil 1 minute, remove from heat.

Add 3 tablspoons of mixture to egg yolks, blend, and add this mixture to remaining hot filling. 

Cook again over boiling water, stirring constantly until thickened, about 2 minutes. Remove from heat, add vanilla.  Chill until set.

If you want chocolate cream filling:  Use 2 teaspoons cornstarch instead of 1 tablespoon, add 1/4 cup additional sugar and 2 squares grated unsweetened chocolate.  Chill until set.

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Filed under Breads, Cakes, Cookies, Dessert

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