Who doesn’t love cream puffs? I don’t know anyone whose face doesn’t light up when asked if they want cream puffs! Which is exactly why I am sharing this recipe with you today. To make your face light up.:)
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Everyone is needing a little pick-me-up these days. So, why not pull out some eggs, flour and a baking pan and make these delicious little cream puffs? Sometimes it’s the small things in life that bring in a little joy. Especially for those of us who can’t meet up with friends or family right now. Learning a new skill can also be a distraction, and as simple as this recipe is, it does require a few easily learned skills.
The cream puff recipe I’m sharing with you today is based on my mother-in-law’s recipe. Her’s called for shortening, which, of course, I didn’t have on hand. So, I tried butter. It worked perfectly. Her recipe also has a second step in baking – turning the oven down, and baking the cream puffs for another 20 minutes. I found that with the oven I’m using, I didn’t need the extra 20 minutes. It just goes to show that everyone’s oven is different, and ingredients can be successfully substituted.
So, I’ll walk you through the recipe and then give you the printable at the bottom of this page.
You’re going to start with a cup of water and 1/8 tsp of salt. Bring this to a boil in a heavy pot on the stove. When it boils, place in a half cup of butter, letting it melt completely. When it boils again, dump in a cup of all-purpose flour, turn the heat down to medium/low, and stir vigorously for 3-5 minutes. The dough will start forming a ball, and the liquid will evaporate some. This gives you a great start to your cream puff batter. Or dough. Whatever you want to call it.
Now. Turn off the heat and add 4 eggs, beating in one at a time. Make sure each one is beaten in completely before adding the next egg.
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Take out your ungreased cookie sheet. Dollop 12 equalish scoops of cream puff onto the pan. Pop the pan in the oven at 450 degrees F, and set your timer for 20 minutes. Now, mine where done after 20 minutes, but if yours aren’t puffed and browned after 20 minutes, turn your oven down to 350 degrees F, and set the timer for 10 minutes. Check them and when they are nicely browned and puffed up, they’re done!
Let them cool and slice them in half. Fill with sweetened whipped cream and ENJOY! Here’s the printable recipe.
- 1 cup water
- ⅛ tsp salt
- ½ cup butter or shortening
- 1 cup flour
- 4 eggs
- Add water and salt to a heavy saucepan.
- Bring to a boil, and add butter – letting it melt.
- Heat oven to 450 degrees F.
- Bring this to a boil, and turn heat to medium/low.
- Add flour all at once and stir vigorously.
- Keep stirring batter for 3-5 minutes, this will cook your batter a little and get rid of extra liquid.
- Turn the heat off, add eggs one at a time, beating very well before adding the next egg.
- Place 12 equal dollops of batter or dough on an UNgreased cookie sheet.
- Bake for 20 minutes. Check to see if they have puffed and are browned. If they're done, take them out to cool. If not, turn the heat down to 350 degrees and bake for another 10 minutes at least. Checking often.
- When the cream puffs are cooled, split them in half, and fill with sweetened whipped cream. Chocolate icing on top is also delicious!
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