July 31, 2016

Cream Puffs


The ULTIMATE desert!

Cream Puffs (Eclairs or Puffins)

There are 3 steps in this desert.

Step 1 Puff

In 5 quart sauce pan add 1 cup water and 1/2 cup butter – heat to a rolling boil – throw in 1 cup flour all at once and stir until thick (it will be gooey).  Cool slightly. Add 4 eggs one at a time and blend. Drop onto a baking sheet a teaspoon of mixture leaving 1″ between drops. Bake 40 minutes at 400° or until they are golden brown.  Place on wire racks to cool.  Makes approx. 16-18 puffs.


Step 2 Custard

In a 5 quart sauce pan mix 3/4 cup sugar, 3/4 tsp salt and 9 Tbs. flour.  Slowly add 3 cups milk stirring constantly.  Heat stirring until it boils, remove from heat and add 3 eggs.  Boil again and remove from heat.  Stir in 2 1/2 tsp. vanilla.  Set aside to cool.


Step 3 Frosting


3 cups 10x sugar (powdered sugar)

1/3 cup cocoa plus 2-3 Tbs.’

1 stick butter

1/3 cup milk (more if needed)

Mix with beater until smooth.

Assembly of Puffs


Using a serrated knife cut top 1/3 of puff off, add custard into cavity of puff, place top back on puff and top with frosting.  Can be chilled or consumed room temperature.  Refrigerate any leftover puffs for up to 6 days.

Note: Puffs can be filled with chicken pot pie filling, shrimp or any of your favorite fillings.