Cream Puffs
In a small saucepan combine
1 cup water
¼ tsp salt
1 tsp sugar
Bring to a boil, remove from heat and mix in
1 cup flour
Stir until there are no lumps and then place it back on the stove and mix it until it becomes a smooth ball. You will know when it has cooked enough when there is a scum stuck to the bottom of the pot. About 2 minutes is enough. Stir constantly. Remove from heat and cool for about 4 minutes or until it is just warm to the touch. You don’t want it to be so hot that it cooks the raw eggs you are going to add.
After cooling add the mixture to a food processor or you can definitely do this with a wooden spoon, it just takes a little longer.
Add 4 large eggs, one egg at a time mixing about 15 to 30 seconds between each addition.
Place the dough in a piping bag and pipe silver dollar sized piles of dough onto a parchment lined baking sheet or just you a cookie scoop or tablespoon. You want to have about one inch between each one.
Bake in a preheated 375-degree oven 25 to 30 minutes or until golden brown. Remove to a rack and cool completely.
Filling
1 ½ cups whipping cream
1 tsp vanilla
3 to 4 TBSPS of powdered sugar
Using a hand mixer whip the cream until it just starts to thicken and then add the vanilla and sugar and beat until stiff peaks form.
Using a serrated knife cut the cooled puffs and fill with whipped cream. You can add berries to the inside at this stage too if you like. Refrigerate.
www.vecteezy.com/video/2041721-drinking-coffee-and-reading-book-concept
Drinking Coffee and Reading Book Concept. Stock Videos by Vecteezy
Music Credit: Green Green Garden by Chris Haugen
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Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
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