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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cream Puffs Recipe

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This recipe for Cream Puffs is from The Seavey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Puffs
1 cup water
1/2 cup butter or margarine (1 stick)
1 all-purpose flour
4 eggs

Filling:
Sweetened Whipped Cream (Heavy Cream with a 1/4 cup powdered sugar)
or
Bavarian Cream filling (Canned)
Or
Ice Cream is also a good filling

Icing
1/4 cup heavy cream
8oz chocolate (chips or candy bars)

You can also just dust with powdered sugar rather than an icing.
Directions:
Directions:
Heat oven to 400ºF.

In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet (parchment paper works well but is not necessary) , drop dough by slightly less than 1/4 dollop about 3 inches apart. You can also using a piping bag to forms dollops.

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Once cooled you can use a piping tip or cut the tops and fill with your choice of filling.

Topping: Heat the heavy cream until just before a boil. Remove from heat and add chocolate. Stir until melted and spoon over each puff.

Chill puffs until ready to eat. if using ice cream as the filling, keep frozen until 15 prior to serving.
Number Of Servings:
Number Of Servings:
Approx. 12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Small puffs are great for chicken, seafood or egg salad sandwiches as well.

 

 

 

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