Cream Puffs Recipe

From Dorothy McNett's Recipe Book.

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Cream Puffs

From Dorothy McNett's recipes at www.dorothymcnett.com. Easy to make, and even easier to eat!

1 cup hot water
1/2 cup unsalted butter
1/3 teaspoon fine sea salt
1 cup all-purpose unbleached flour
4 large eggs

Pastry Cream filling (see recipe)
fresh berries
Red currant Glaze (see recipe)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat. Bring water to a boil, add butter to melt. Add flour and salt all at once and stir vigorously with a wooden spoon until mixture leaves sides of pan in a clump. Remove from heat and add eggs, one at a time, beating vigorously after each addition. Batter needs to be stiff enough to hold its shape when dropped from a spoon onto the baking sheet, spacing them 2 inches apart. Bake about 45-50 minutes. Remove at once and make a slit in the side of each puff, and then return to bake for 10 minutes more. Cool on rack, and then fill with fruit and/or pastry cream filling. To serve, place on individual dessert plates and drizzle the top with the red currant glaze. Garnish with fresh fruits.

Recipe created 1998-08-04.

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