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I started making cream puffs in high school a
long time ago. I still love these. You have so many options.
You can make them small or large. You can fill them
with whatever you like and top them with nothing . The cream filling
is traditional but you can use pudding or ice cream. Again powdered
sugar is traditional. Melted chips drizzled over the top makes it elegant.
The dough is very simple to make. Gives your arm a work out.
If you use instant pudding it makes this extremely simple.
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1 c water
� c butter or margarine
1 c all-purpose flour
4 eggs
Cream filling, pudding, sweetened Whipped Cream or ice cream
Powdered sugar or melted chocolate
Heat oven to 400°F. Heat water and butter to rolling boil in 2 � quart saucepan.
Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute;
remove from heat. Beat in eggs, all at once; continue beating, until smooth. Drop dough
by scant � cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull
out any filaments of soft dough. Fill puffs with filling of your choice. Replace tops; sprinkle
with powdered sugar. Refrigerate until serving time. Makes approximately 12 puffs.
Cream Filling
1/3c sugar
2 T cornstarch
1/8 t salt
2 c milk
2 egg yolks, slightly beaten
2 T butter or margarine
2 t vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool.
Shape dough into a finger 4 � inches and 1-� inches wide with spatula or lightly floured fingers. Bake; cool. Fill with Cream Filling. Frost with Chocolate frosting. Refrigerate until serving time.
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© 2001 My Island Kitchen