Cream Puffs. Delightful, and terribly easy…

Cream puffs = fabulousness. And now, I know that they can also be easy, as in, E-Z. My mother made them, after being inspired by the $1.75 cream puffs at at Osaka-based Beard Papa’s in Aberdeen Centre. (And frankly, hers were better than those pros!!!) This post content comes by way of my mother. If I’m very lucky, maybe I can get other people to guest blog for me the entire year!

Cream Puffs

400 degree Fahrenheit oven

1/2 C butter (1 stick, unsalted)
1 C water

1 C flour
1/4 teaspoon of salt

4 eggs

1. Boil A (butter + water) in a medium saucepot.
2. Turn the fire low, add B. (flour+salt) Mix vigorously until the dough leaves the sides of the bowl.
3. Remove from heat. Cool for approx.5 minutes
4. Add 1 egg at a time. Stir constantly until smooth and glossy.
5. Scoop with ice-cream scoop into a muffin pan. Bake for 20 minutes
6. Prick the puffs with sharp knife (or toothpick) to allow steam to escape.
7. Fill with whipped cream.

Note: this recipe makes 12 rather grandiose puffs. Would likely make 15 or more lesser puffs.


6 responses to “Cream Puffs. Delightful, and terribly easy…

  1. But who would want a lesser puff?

  2. Exactly. I mean, what good is decadence if you hold back!

  3. This is one of the easiest recipes and it tastes soooo good!

  4. Yes, indeed! Words cannot convey their exponentially scrumptious texture and flavor!

  5. Pingback: show me the money: part i, finding low-cost recipes | Dude, where’s the stove?

  6. Pingback: Thanksgiving Recipe Linky Love / Visiting Food Banks in the Land of Milk and Honey | Dude, where's the stove?

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