Cream Puffs
Description
This is an old recipe of Mom’s and these go by many different names – we always had them with whipped cream or ice cream and chocolate sauce. If you want to take the time, you could also make them much smaller and then individually plate 2 or 3 for a beautiful dessert presentation – enjoy!
Ingredients
Cream Puffs – a single recipe should make about 8 good-sized puffs
1/2 c. butter AND 1 c. water
1 c. flour
4 eggs – crack them all into a measuring cup to pour in one at a time
Instructions
Preheat the oven to 400 and in a large saucepan, heat the butter and water until the mix comes to a rolling boil. Stir in the flour and turn the heat to low as you mix it in (I use a wooden spoon) – it will take a couple of minutes for the dough to come together – but keep stirring over the heat to cook the flour in.
From here I usually transfer the pot to a heating pad on the counter and then use an electric hand mixer to beat in the eggs, one at a time – easy to do from a measuring cup. Once again, it will take a couple of minutes for the dough to come together but it will be obvious.
Drop in large spoonfuls (about 1/3 cup each) onto a baking sheet (the dough should definitely mound) and bake for about 30 minutes until light golden in color. Allow them to rest for a few minutes before removing to a rack to cool completely.
These are easy to make ahead so Mom usually warmed them a titch in the oven to crisp them up before serving, and as mentioned, we cut them in half and fill them with whipped cream and served them with berries and chocolate sauce.
- Category: Pastry, Sweets
