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By Chef Diane
Thirty four years ago I got a super shooter for
Christmas. It was wonderful, and looking
through the recipe book I pictured all kinds of delicious treats I could make
for my family. The first recipe that caught my eye was for Éclairs. Well I had to make them, they sounded so
exotic, and French! As it turned out...that
is the only thing I used that super shooter for, and now I make them without
it.
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The cream puffs I make is the same recipe for Éclairs,
the only difference is a cream puff is just a smaller version, almost bite
sized. According to punchbowl.com,
Cream puffs made their debut in the
United States in 1880. However, the first cream puff originated in Europe
sometime during the 1540's when Catherine de Medici's pastry chef created the
baked puffed shells for Catherine’s husband, Henry II of France.
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Below is my recipe and since today is cream puff day, why
not try to make this easy exotic dessert for your family.
Cream Puffs
Ingredients:
- 1 cup water
- 1 stick butter
- 1 cup flour
- 4 eggs
Directions
Preheat oven to 425.
Boil water and butter until butter is melted. Remove from heat and add flour. Let cool then add eggs, one at a time. Stir thoroughly after each egg until mixture
is smooth and glassy. After all the eggs
have been stirred in....spoon the mixture onto a baking sheet, about a table
spoon size dollop. Bake at 425 for 15
minutes, then turn oven down to 325 for 30 minutes. Remove from oven and cut in half. Fill with cream and top with powdered sugar
or chocolate glaze. I normally make
instant french vanilla pudding for my filling.
Chocolate glaze recipe is below, or you can use canned icing.
Chocolate Glaze
- 2 square of semi-sweet baking chocolate
- 2 tablespoons butter
- 1 1/2 cups powdered sugar
- 3 TBS milk
Heat butter and chocolate until melted, stir in sugar and
milk. Drizzled over puffs quicky before
it hardens. Enjoy!
