Elegant, Fancy, Easy Cream Puff Recipe

Cream puffs are a delightfully elegant dessert. The good news is this cream puff recipe is also pretty simple. There is nothing like biting into this delicate pastry to find a soft sweet center. It has just the right blend of textures and tastes to make it perfect for any special occasion.

My sister served these at her wedding reception. She got creative and made them look like swans. Instead of filling them with pudding or ice cream like we normally do, she filled them with a chicken salad. They were wonderful like that too. As with any recipe, let your creative juices flow and use the recipe as a starting point for your own creations.

Cream Puffs

Ingredients:

1 cup water
1/2 cup butter
1/8 tsp salt
1 cup all-purpose flour
4 eggs
whipped cream, pudding, or ice cream
powdered sugar (optional)

Directions:

In a medium saucepan combine water, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir for about 1 minute till mixture forms a ball. Remove from heat.

Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto an ungreased baking sheet. Bake at 400 for 35-40 minutes or till golden.

Tip: You'll have to heap the tablespoon pretty high to use all the batter on 12 cream puffs.

Cool on a wire rack. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.

Makes 12 cream puffs.

Recipe By: Shirley Jentzsch

Vanilla Pudding

My favorite way to eat a cream puff is with homemade vanilla pudding in the middle. Here is the recipe that I use.

Ingredients:

3/4 cup sugar
1/3 cup flour
3 cup milk
4 beaten egg yolks or 2 beaten eggs
1 Tbl butter
1 1/2 tsp vanilla

Directions:

In a heavy medium saucepan stir together sugar and flour. Stir in milk. Cook and stir over medium heat till bubbly. Continue to cook and stir for 2 additional minutes. Remove from heat.

Gradually stir 1 cup of the milk mixture into beaten eggs. Add egg mixture to milk mixture in saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding into a bowl; cover with plastic wrap; chill in refrigerator. (Do not stir during chilling.)

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