Cream Puffs
Cream Puffs
1 C. all purpose flour
1/8 t. salt
1 T. sugar (if puffs are to be used with a sweet filling)
4-5 eggs (room temperature)
1 C. water or milk
1/3 C. butter
Preheat oven to 400˚. Place in a heavy pan 1 C. water or milk, and 1/3 cup butter. When mixture boils, add flour all at once with the salt and sugar. Stir quickly with a wooden spoon. It looks rough at first, but suddenly becomes smooth, at which point you stir faster. In a few minutes, the paste becomes dry, does not cling to the spoon or the sides of the pan. When the spoon is pressed on it lightly, it leaves a smooth imprint. Do not overcook, or the dough will fail to puff.
Remove from heat for about 2 minutes. It never returns to the heat, which is why the eggs must be at room temperature. Add eggs one at a time, beating vigorously after each. Continue to beat each time until the dough no longer looks slippery.
The paste is ready to bake when the last egg is added, and has reached the proper consistency (when a small quantity of dough will stand erect if scooped up on the end of the spoon). It is best to use the dough right away.
Spoon onto greased pan. Allow space for expansion around shapes. Bake in preheated 400˚ oven for 15 minutes. Reduce heat to 325˚ and bake for about 25 minutes longer. Do not remove from the oven until firm to the touch. Take them out of the oven and let cool slightly, then cut the tops off. You may turn off the oven and put the shells back in to dry for about 20 mins. If there are any damp dough filaments inside, be sure to remove them.
Vanilla Cream Filling
1 large box instant vanilla pudding (can also use chocolate)
½ pint whipping cream (whipped; can substitute large Cool Whip)
2 C. milk
1 t. vanilla
Mix together. Cut off top of cream puff shell and spoon in pudding/whipped cream mixture right before serving.
Makes 2 dozen 3” shells
