It's been raining, gloomy and pretty cold here in California this week so I thought I'd spruce up my blog and post about one of my favorite desserts - cream puffs! Can you tell I'm dreaming of summer entertaining already?
This is an easy recipe for all to enjoy. Plus, cream puffs can be decorated, the filling can be changed, and toppings can be added. You will definitely have a chance to bring out the inner pastry chef in you with this recipe.
First of all, the recipe, which comes from Better Homes and Gardens Special Edition Breast Cancer Cookbook. This is probably one of my favorite cookbooks right now and has become a staple in everyday cooking lately. Plus, purchasing this book a few years ago was helping benefit a great cause as well. It was truly a win-win.
Prep: 30 minutes, Cool: 10 minutes, Bake: 30 minutes, Oven: 400'F, Makes: 12 cream puffs
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
3 cups whipping cream, pudding, or ice cream
Powdered sugar (optional)
1. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition.
2. Drop 12 heapting tablespoons of dough onto a greased baking sheet. Bake in a 400 degree oven for 30 to 35 minutes or until golden. Transfer cream puffs to a wire rack; cool.
3. Cut tops from puffs; remove soft dough from inside. Filled with whipped cream or desired filling. Replace tops. If desired, sift powdered sugar over the top, add swirls of chocolate syrup, or any added garnish you wish.
For an easy filling inside the cream puff, I actually use a few scoops of vanilla bean ice cream. It's an easy filler with an amazing taste, which is shown below.
As an extra garnish, you can also add swirls of chocolate syrup on the top similar to what an eclair would look like.
Picture courtesy of My Recipes.
Added bonus: You can also use this recipe for eclairs. Prepare as above, except spoon dough into a decorating bag fitting with a large plain round tip (about 1/2-inch opening). Pipe 12 strips of dough, 3 inches apart, onto a greased baking sheet, making each strip 4 inches long, 1 inch wide, and 3/4 inch high. Bake, cool, and split as in steps 2 and 3. Fill eclairs with whipped cream or pudding. Frost with chocolate glaze.