Sunday, October 3, 2010

Cream Puffs

These cream puffs were a family favorite at my grandmother's house every summer.  There were two things we wanted to eat while we were there... rigatoni and cream puffs.  And she ALWAYS made us cream puffs.  This recipe is simple, fast and easy.  And the taste is perfectly light and sweet.  



Ingredients:

1/2 cup butter - 1 stick
1 cup boiling water
4 eggs
1 cup sifted flour

Ingredients for filling:

1/2 pint heavy cream - 1 cup
instant vanilla pudding
1 tsp vanilla
1/2 cup milk

Preheat oven to 350 degrees.  

Put butter and water in a saucepan and bring them to a boil.  Once boiling point is reached, add flour all at once and stir vigorously.  As soon as the flour is mixed in completely, remove from heat and add unbeaten eggs one at a time, beating until thoroughly mixed between addition of eggs.

Drop by spoonful on buttered sheet, 1 1/2 inches apart, shaping with handle of spoon as nearly circular as possible... having mixture slightly piled in center.

While the puffs are baking, make the cream and refrigerate.  

Bake for 30 min.

This is linked to: 
Hearth & Soul Vol. 17
Meatless Mondays
Temp My Tummy Tuesday
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6 comments:

girlichef said...

Oh my gosh!! I can comment!! I've had trouble getting into your comments for the last two weeks.I felt horrible not letting you know how perfect those vanilla bean scones looked...and your cream puffs are just heavenly, as well! So glad you brought them both to the hearth and soul hop, Celia! =)

amanda thiessen said...

wow these look amazing! thanks for posting this recipe!

Life with Kaishon said...

These look like absolute perfection. What a wonderful memory! I have so many fond memories of my Grandmother's house as well. They really are the most wonderful of all people : )

Christine said...

Oh my. They look amazing!!!! I am planning to make your other ring recipe next week. Wish me luck!

Amanda said...

This looks fantastic!!! I am kind of new to the whole baking thing so I have a question which might be a silly one... Once the puffs are baked, then do you pipe the filling into the center of them? Thanks so much!

Watson Family said...

Hi, Amanda! To be honest, it's really your decision. I keep it simple and just slice the cream puff in half (like a biscuit) and spoon some cream into it... however much I like. I'm sure if you wanted to pipe it in... it would work. The centers stay "open" and "airy" a bit... so there would be room to pipe it in. Let me know how it works out!! Good luck! :)