Over the past two evening's I've been baking cream puffs. I've been thinking about making these for only about, thirteen years. Tuesday evening I decided to take the plunge and just make them. Boy am I glad I did, as they are amazing! Just make sure to not over beat the batter, otherwise your puffs won't rise and they will be on the tough side. You want your puffs to be light and fluffy. Since my cream puffs were a huge success, I'm thinking about trying out more new recipes this summer, since I've always sticked with the same dessert/snack recipes for way too long.
Susan's Cream Puffs
Makes 5 - 6 Large Puffs
From: Good Housekeeping Cook Book (1956)
1/2 Cup Water
1/4 Cup Butter
1/8 tsp Salt
1/2 Cup Flour
2 Eggs, Room Temperature
1. Start heating oven to 375 degrees F. Bring water, butter, and salt to a boil in saucepan. Add flour, all at once; then beat with a hand mixer over low heat until mixture leaves sides of pan and starts to forms compact balls.
2. Remove from heat; continue beating to cool mixture slightly -- about 2 minutes.
3. Add eggs, one at a time, beating well after each addition. After last egg has been added, beat until mixture has satinlike sheen.
4. Onto greased baking sheet, drop 5 or 6 mounds of batter, 2" apart, swirling top of each mound.
5. Bake until well browned and puffy -- about 50 minutes. Remove from oven; immediately cut 1 or 2 slits in side of each puff; return to oven for 10 minutes.
6. Cool on cake/cookie rack.
To serve: Split cream puff almost all the way around. Or slice off top of each.
Fill with: Whipped Cream; instant pudding & cool whip folded together; ice-cream; gelato; or/and strawberries. Set tops back on.
Top with powder sugar; hot fudge sauce; hot butterscotch sauce; crushed berries; or sliced peaches.