There just aren’t enough hours in the day lately. I am afraid blogging and sometimes even cooking are taking a backseat to life. I will be throwing a few older recipes in the mix here and there in order to keep things going here. By older, I mean things I made or baked a while ago…like maybe even a year or two ago…but never got around to posting. The photos won’t be up to snuff, but I stand behind the recipes 100%. Like this old favorite:
Cream puffs have long been a huge favorite in my home. My mom started making them when I was in high school. Choux pastry filled with a rich homemade custard, topped with ganache. YUM! I remember her making up dozens of these little beauties and storing them in the second fridge under a layer of waxed paper. I would sneak out and snatch one any chance I could get. Nowadays, my own children and husband love them just as much as I did.
1. Info for Cream Puffs
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cream Puffs
- 1 cup water
- 1 cup flour
- 4 eggs
- Combine the water and butter in a saucepan.
- Heat until mixture boils.
- Add flour and stir vigorously until it forms a ball (about a minute).
- Remove from heat and transfer to another bowl.
- Let sit 5 minutes to cool slightly.
- Add eggs one at a time.
- Drop by spoonfuls onto an un-greased cookie sheet.
- This normally makes 8 large puffs, but I made them smaller to accommodate children.
- Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.