Cream Puffs.

Fun and different.

Directions:

Dough:

• Preheat oven to 400F

• In small saucepan combine water butter and salt. Over medium heat bring to a boil.

• Remove from heat and immediately beat in all the flour with a wooden spoon.

• Over low heat beat until mixture leaves side of pan and forms a ball, 1-2 min.

• Remove from heat and add 1 egg. Use electric mixer to beat until well blended. Then add other egg until dough is shining, 1 minute.

• For large: Drop dough by rounded tablespoons 2” apart on un-greased cookie sheet. Bake 35-40 minutes.

• For miniatures: Drop dough by level teaspoons 2” apart. Bake 20-25.

Filling:

• Combine dry ingredients and eggs in double boiler. Cook over boiling water for 15 minutes while stirring. Let cool, add vanilla and cream.

Once cooled - use piping bag bag to fill cream puffs with filling!

Ingredients:

• Cream Puff Dough

  • 1/2 cup water

  • 1/4 cup butter

  • 1/8 tsp. salt

  • 1/2 cup unsifted flour

  • 2 large eggs

• Cream Puff Filling:

  • 1 cup sugar

  • 1 1/2 cup flour

  • 1/8 tsp. salt

  • 3 eggs, beaten

  • 3 cups milk

  • 1 1/2 tsp. vanilla

  • 1 cup heavy cream, whipped