I started making cream puffs my first year back from college. I worked as a doughnut maker in a local grocery story. I would get up at 4 a.m. and be at work by 5 a.m. to make the doughnuts. That old doughnut commercial-“I gotta make the doughnuts”, always cracked me up. It is so true.
I never made doughnuts at home or cream puffs. My dad would fry us doughnuts made from can biscuits. We would decorate them with powdered sugar, cinnamon and sugar, and sometimes melted chocolate chips.
When I met Kenny’s family his mom made cream puffs that where like fluffy clouds with a pudding that melted in your mouth. She never wrote down her recipes. She always pulled them from magazines or old cookbooks. Her secret was my secret. The 1989 Better Homes and Garden New Cookbook. I had this book. A gift from my Home Economics teacher. So, I attempted these once or twice.
The cream puffs are easy to make but take a little time.
It is not something she makes often, nor do I. She made these last week and I thought why not share the recipe, since my sister-n-law wanted the recipe.
Straight out of my well-worn and crusty pages of my Better Home and Gardens Cookbook.
- 1/2 cup of butter -unsalted
- 1 cup water
- 1 cup all purpose flour
- 1/8 teaspoon of salt
- 4 eggs
- Pudding – instant vanilla or chocolate, whipped cream, ice cream or fresh fruit -optional
- Powder sugar
Directions- Cream puffs
- Pre heat oven to 400 degress
- Prepare a greased baking sheet. (I use parchament paper)
- In a medium sauce pan combine the butter, 1 cup of water and salt. Bring to boil
- Add flour all at once, stirring vigourously
- Cook and stir till mixture forms a ball that does not seperate. Remove from heat once ball is formed
- Cool for 5 minutes
- Add eggs one at a time, beating with a wooden spoon after each egg till smooth
- Drop batter by heaping tablespoons, 3 inches apart. The large scoop from Pampered Chef works well.
- Bake for about 30 minutes until golden brown
- While cream puffs are cooking I prepare the pudding I will be using per box instructions. Cool in refreigerator. Remove from oven;
- With finger poke a hole into the cream puff on the top or side. You can also cut open the puff, do not cut all the way through. Remove any soft dough from inside.
- Cool on a wire rack
- Fill each puff with pudding, whipped cream, ice cream or fruit
- Replace tops if you cut open
- Dust with powder sugar using a powder sugar shaker.
- This makes about 10 cream puffs.
- Prepare as above, except spoon batter into a pastry tube fitted with a large tip. A large ziplock bag will also work. Cut a corner off about 1/4 inch and fill bag with mixture.
- Slowly pipe strips of batter onto a greased baking sheet, making each strip about 4 inches long and 3/4 inches wide, and 1 inch high.
- Bake about 30 minutes until golden brown
- Cook on wire rack
- I use a wooden dowl and slide dowl into the end of the eclair. Gently pull out any dough
- Fill eclair as you would the cream puff.