Wednesday, March 08, 2006
As you can see, my son Danny is intrigued by the giant cream puff before him. It was simple enough to make. This recipe is for approximately eight good sized puffs.
1 Cup Water
1/2 Cup Butter
1 Cup Sifted All Purpose Flour
For the Whipped Cream:
3 Cups Whipping Cream
3 Tablespoons Powdered sugar
1 Teaspoon Vanilla
(optional) 2 Tablespoons Cocoa powder (I like Droste).
Whip together until stiff.
Mix together in a saucepan the water and butter. Bring to a boil. Stir in the cup of flour. Working quickly, keep stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and cool in a bowl (porcelain cools quickest).
When cool, beat in eggs one as a time (a mixer works well for this) and beat until very smooth. Drop by the spoonful onto an ungreased baking sheet and bake in a 400 degree oven about 45-60 minutes depending on size, until dry. Don't rush them.
Cool slowly in a draft-free place for a couple hours. Cut them apart carefully with a sharp knife and remove any of the gummy filaments that are inside. This is normal, and does not mean they are underbaked. Fill with whipped cream and chill well before serving.