Cream puffs are always a delight to eat and this recipe is sure to thrill.
½ cup water
¼ cup butter
½ cup all purpose flour
2 eggs
Heat oven to 400˚; heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until the mixture forms a ball. (about a minute) Remove from heat and beat in eggs all at once. Continue beating until smooth and thickened. (I use a wire whisk) Drop onto an ungreased cookie sheet about 3 inches apart. (a little less that ¼ cup batter for each) Bake until puffed and golden. 25 -40 minutes, depending on your oven. (just watch them) Cool. Cut off the tops and pull out any soft dough. (use a serrated bread knife) Fill puffs with cream filling. (2 big spoonfuls, they don’t have to be filled to the top) Replace tops and dust with powdered sugar. Refrigerate until serving.
Suppose to make 6
I always get just 5
Cream Puff Filling
½ to ¾ cup Sugar (depending on desired sweetness)
2 heaping T. Flour
2 Egg Yolks
1 cup Milk
Pinch of Salt
2 T. Butter
1 tsp .Vanilla
Throw everything except the vanilla in a saucepan and cook over medium heat stirring constantly with a whisk until it thickens. Remove from heat, stir in vanilla. Cool slightly before filling cream puffs.
