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Cream Puffs

Cream Puffs

French pastries. Delicate beauty queens. Rich, sweet, world renown... pure goodness. My favorites are the Choux French pastries: Profiteroles, chocolat et cafe eclairs, petite choux a la chantilly, religieuse.... my mouth waters just thinking of them.

It occurred to me yesterday as we sat around my friend's pool sharing lunch, that petite choux a la chantilly (Cream Puffs) are a comfort food of mine. My Mother makes them for every holiday, and often for no reason at alI. Comfort food... a food from childhood where each bite nourishes a sweet memory. Ah golden cream puffs of childhood, and of yesterday too... now I know why those French beauty queens spark my heart.

My mother's delicious golden cream puffs, filled with homemade whipped cream and then sprinkled with powdered sugar. Pure bliss.

My Mother's Cream Puffs
1/2 c. butter
1 c. boiling water
1 c. flour
1/4 tsp. salt
4 large farm eggs

Melt the butter with the water in small saucepan. Stir over high heat until rapidly boiling. Add flour and salt all at once. Remove the saucepan a few inches from the heat. Stir quickly. The puff batter will come away from sides of the pan forming a ball.

Cook and stir another 30 seconds more. Remove from heat. Then crack 1 egg into the puff batter, beat until smooth and fluffy. Repeat the same process with the remaining eggs.

Drop a large tablespoon of batter onto ungreased cookie sheet 3 inches apart. Bake at 400 degrees for 15 minutes. Turn down heat to 350 degrees and bake an additional 15 minutes. Let them sit in the oven until cooled off.

Cut off the tops, fill the inside with whip cream, put the top back on, sprinkle with powdered sugar and serve.

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