I've seen a lot of fancy cream puff recipes over the years, but I'm sticking with my grandmother's easy-peasy version. Heat oven to 425 degrees. Bring 1 cup of water and 1/2 cup of butter to a boil in a large pan. Stir in 1 cup of flour and 1/4 tsp of salt until a dough ball forms. Transfer dough to a heat-proof large bowl. Add 4 beaten eggs, one at a time, while mixing with a hand mixer on low speed. Mix until all eggs are incorporated. Drop mounds of sticky dough (your call on the size) on an ungreased baking sheet. Bake about 25 minutes, until outside is brown. Puffs may deflate a little while cooling, but don't panic. Cut off about one-third of the top and stuff with whatever you want: ice cream, custard, pudding, fruit, or as we used, freshly-whipped cream. Top with powdered sugar. Or maybe chocolate syrup?
Post a Comment