We were invited to Jeff and Dr. Angela’s for a Sunday afternoon of Mexican Train dominoes and dinner. I offered to bring dessert, because any chance to bake makes me happy (except for last week’s blueberry ricotta cake, listed online with the wrong amount for flour and ending up in the trash).
I filled my cream puffs with sweetened whipped cream (with a little vanilla extract added) and they were a hit, especially with the children.
Cream puffs are the easiest thing I make. From my Betty Crocker cookbook, the note in the margin reads, “Always good. 1970.”
CREAM PUFFS, a la Betty Crocker:
1 cup water
1/2 cup butter
1 cup flour
Heat oven to 400. Heat water and butter to a rolling boil. Stir in flour and stir vigorously over low heat for about a minute, until the mixture forms a ball. Remove from heat and beat in the eggs all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls onto ungreased baking sheet. I actually measured them and ended up with 9 cream puffs, but you can make them smaller if you want. Just adjust the cooking time.
Bake about 35 minutes until puffed and golden. Cool away from drafts. Cut off tops, carefully remove any filaments of soft dough and fill the puffs with whipped cream or vanilla pudding. Replace tops, dust with powdered sugar and refrigerate until serving.
Another filling option: In mixer bowl, blend one 3 oz. package of instant vanilla pudding with 1 cup milk on low speed. Add 2 cups of chilled whipping cream and beat on medium speed until soft peaks form.
Another topping, a chocolate glaze: Melt 1 oz. of unsweetened chocolate with 1 tsp butter. Remove from heat, stir in 1 cup of powdered sugar and about 2 TBS of hot water. Beat well.