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Saturday, April 19, 2008

Cream Puffs





Cream Puffs
1 cup water
1/2 cup butter (1 stick)
1 cup flour
4 eggs

PREHEAT OVEN AHEAD OF TIME TO 425 DEGREES. This is vital!

Bring the water and butter to a boil in pot on stove until butter all melted.
Turn heat off and add 1 cup flour (white unbleached) all at once and stir well with wooden spoon. Then add the eggs, ONE AT A TIME, stirring each time until egg gets nicely incorprated into mixture. At first it will be goopy and slimy...keep stirring.
After all 4 eggs are incorporated into mixture, stir for another minute or so. Then get out your biggest cookie sheet. DO NOT GREASE IT! make 9 nice mounds, evenly spaced. Pop into oven and bake. Do not peek the firt 15 minutes. Bake them until they are puffed and golden brown. Sometimes it takes 20 minutes. Sometimes more, sometimes less. Cool, Slice each shell in half and remove any loose eggy strands from the inside tops and bottoms. Fill with whip cream. You will need 2 cups of heavy cream to whip up(I add 2 T. sugar or so and a teasp. vanilla) to fill these 9 shells. I added strawberries this time. Yum.

2 comments:

a.j. said...

Thanks, mama! Those look great! And all of those veggies, yummy!

Larissa said...

Thanks - now I have the recipe for Shayla birthday!