Tuesday, November 19, 2013

classic cream puffs

This is a great recipe for classic cream puffs. At one point in time I quit making these because they did not fit into the "healthy" view I had.  Full of fat, eggs, and dairy, they were on the "taboo list".  Today they fit into my life just fine. I know that real dairy fat and eggs are not the trouble, but the kind that you buy in the store full of hydrogenated oils, egg substitutes and artificially flavored "whipped cream substitute" are troublesome. You have to make them yourself or buy them from a reputable shop that makes them with real ingredients. These are really simple and easy to make. Plus, they are a bit sweet yet not loaded with sugar.  My kids love to watch the magic happen as they puff up in the oven.





Classic cream puffs.
Makes 24 medium size puffs


Preheat oven to  400 F

puffs
1 cup water
1/2 cup butter
1 cup all purpose flour
4 large eggs

filling
3 cups whip cream , pudding, or ice cream. 
powdered sugar (optional)

For the puffs
1. In a medium saucepan bring the water and butter to a boil
2. Add the flour all at once. Cook and stir with a wooden spoon until the mixture forms a ball
3. Remove from the heat and let cool for ten minutes
4. Add the eggs one at a time, beating with a wooden spoon after each egg
5. Continue until all eggs are incorporated
6. Drop rounded Tablespoons of dough onto greased baking sheets placing them about 2 inches apart
7. Bake in preheated oven for about 20-25 minutes until puffed and golden brown
8. Cool completely
9. To fill, cut the tops off the puffs with  a serrated knife
10. Remove any soft dough from the inside
11. Fill with desired pudding, whip cream or ice cream.
12. Replace tops, and sprinkle with powdered sugar as desired.
13. Once filled; chill, then serve within 2 hours.

 

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