Title: Cream Puffs
Yield: 6 servings
Cooking time: 1/2 hour
Preparation time: 5 minutes
Category: Dessert
Cuisine: French
Preheat oven to 450.
Bring water, butter, sugar and salt to a foaming boil
Add flour and stir until mixture no longer sticks to side of pan.
Remove from heat, press dough flat to cover pan and cool for 3 minutes.
Add ONE egg and beat into mixture, repeat with each egg.
Drop by heaping tablespoons on parchment or baking mat.
Raise temp to 475
Bake for 5 minutes.
Reduce temp to 450
Bake for 10 minutes.
Reduce temp to 325.
Bake additional 15 minutes.
Place on cooling rack.
When cool, cut open from side and fill.
Whipped cream filling:
1 cup heavy cram
1/4 cup sugar
1/2 tsp vanilla
pinch salt
Place cold cream, sugar, salt and vanilla in mixer with balloon whisk attachment.
Beat at high speed until stiff.
Note: Everything thing should be cold...
If possible place whisk and mixer bowl in freezer for 15 minutes before whipping.
For Chocolate whipped cream
Add 2 Tbs cocoa powder and and Tbs of powdered sugar.
- or -
Melt 2 oz of dark chocolate ( 70% cocoa ) with 1 Tbs sugar and 1-1/2 Tbs milk.
Almond cream - add Tbs of amaretto