(originally made 6/2008)
Jake and I made these for Tim as a surprise for Father's Day. My friend Debbie provided her favorite Cream Puff recipe, I used Martha's Pastry cream, and dipped them in 1c Ghiradelli semi sweet chips melted with 1
teaspoon canola oil. I let Jake do the dipping, he did pretty good, I
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c. water
1/4 C. margarine or butter (I used butter)
1/2 C. flour
1/4 tsp. salt
*I added 1T of sugar with the flour/salt
Heat oven to 425
Grease cookie sheet (I used parchment)
In medium pan combine water and margarine, bring to a boil over
medium heat. Stir in flour and salt, cook, stirring vigorously until
mixture leaves sides of pan in a smooth ball. Remove from heat. (I let
it cool about 5 mins in the bowl of KA mixer)
Add eggs 1 at a time, beating vigorously after each one until mixture is smooth and glossy.
Spoon into 6 mounds of dough (about 1/4 C. each) onto cookie sheet, 3 inches apart.
Bake at 425 for 30-40 mins. or till golden brown. Remove fro oven.
Pierce with sharp knife to allow steam to escape. Remove from cookie
sheet. Cool 1 hr. or until completely cooled. Cut tops off with sharp
serrated knife. Remove any soft dough filaments from center.
Fill with ice cream, whipped cream or pudding (custard). If desired top with chocolate sauce.
- Drop dough into 12 long ovals about 1" wide. (I piped mine out
through a ziploc with the corner cut off) Bake for 20-25 mins. Fill
with vanilla pudding and top with chocolate glaze.
Snack size - drop dough by TBS making 20 small puffs, bake for 15-20 mins.