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Cajun Cream Puffs Recipe

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This recipe for Cajun Cream Puffs, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete Landry
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cream Puff Shells Recipe and Procedure:

1 ½ cups flour 1 cup hot water
½ cup butter 5 eggs

Cooking Procedure:

Place water and butter in cooking pot large enough to hold flour and water. Bring butter and water to a brisk boil. Add flour all at once and stir until well blended. Remove from heat and allow to cool thoroughly (very important to allow to cool well). When well cooled, put in mixing bowl and beat slowly, adding eggs one at a time. Mix well at medium speed until blended. Put spoonful (tablespoon for large shells and teaspoon for smaller ones) of mix on a greased cookie sheet. Bake at 375 degrees for 35-40 minutes or until golden brown. Allow to cool before injecting with fill.
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Cream Recipe and Procedure:

1/3 cup flour 2 eggs 1 tablespoon “flavor”*
2 ½ cups milk 7/8 cup sugar
1 tablespoon butter 1/8 tablespoon salt * Use Vanilla Butternut Flavor


Cooking Procedure:

Mix flour, sugar and milk before start heating in cooking pan. Then, heat on low heat and stir and continue stirring. Add beaten eggs (beat separately), butter and Vanilla Butternut Flavor and continue to heat on low and stir until well mixed (important to stir well to avoid lumps). Continue to heat and stir until thick. Then cut off heat and allow to cool before injecting into shells.

Directions:
Directions:
Injecting cream into shells:

It is best to have a baking bag to inject the cream into the cream puff shells. Puncture the shell with the bag tip and inject cream into the shell until filled. Sprinkle the finished cream puffs with powdered sugar. You’re done! Enjoy, as they are yummy good!

Number Of Servings:
Number Of Servings:
12 large or 18 small cream puffs
Preparation Time:
Preparation Time:
About 1 hour
Personal Notes:
Personal Notes:
This recipe was given to me by a long time friend, Jeff Andry who was a bakery chef in the Army many years ago.

 

 

 

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