Cream Puffs
Cream Puff nostalgia.
I had cream puffs as a child and even as an adult. But it’s been years since I’ve made them. Recently, on a trip back to my home community, I savored these delightful bit of pastry with pudding. They were a gift from a cousin to my sister following surgery.
I came home and thought about these for days, until I decided to make my own. Seriously, these cream puffs are such an easy dessert to make and will be applauded by any who eat them. You can make the pudding in this recipe for the filling, or you can use a store-bought pudding to save time. Naturally, I think homemade is best.
Making the cream puffs
Whipping the puffs up is simple and easy. By the time your oven is heated and ready to bake, you will have these puffs on the tray ready to go into the oven. Be sure not to overbake them. This recipe calls for a 30-minute bake in a 425 oven. My convection oven finishes them quicker, so be sure to watch as they bake.
To make the process easier, you can make the pudding a day ahead. This give it time to cool and you won’t be waiting for the pudding to cool so you can fill the puffs. You can drizzle chocolate on the top or serve them plain.
This recipe come from the tried and true Mennonite Community Cookbook. I grew up with this cookbook as a part of my mama’s kitchen. How easily we forget about the main-stays of our childhoods! You can click on the link below to get this cookbook.
The cream puff recipe
Cream Puffs
Ingredients
- 1 cup flour
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup boiling water
- 4 eggs
- FILLING:
- 2 cups milk
- 2/3 cups sugar
- 3 eggs separated
- 5 Tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Place butter and boiling water in saucepan.
- Keep on low heat until butter is melted (you can do this in the microwave)
- Sift flour and salt together.
- Add all at once to the boiling water and butter
- Stir until the mixture leaves the ides of the pan and forms a ball
- Remove from heat
- Add unbeaten eggs, one at a time
- Beat thoroughly after adding each egg
- Drop by teaspoonfuls onto greased baking sheet, about 2 inches apart
- Bake at 425 for 30 minutes OR until beads of moisture no longer appear on the surface
- Makes 12-15.
- When cool, slit in the side and fill with whipped cream or the following recipe.
- FILLING
- Warm 1 1/2 cups milk -
- Mix sugar, flour, and salt together
- Add 1/2 cup milk to dry ingredients and make a smooth paste
- Add paste to warmed milk and cook until thickened, stirring constantly.
- Slowly add beaten egg yolks and cook 2 more minutes
- Remove from heat and add vanilla.
- Cool.
- When cooled, add stiffly beaten egg whites and blend into mixture.
- You can do this in a double boiler, the microwave, or on a stovetop.
- cups milk and add sugar, flour, and salt
- Add the remaining 1/2 cup milk to
Credits for cream puff photos
The pictures of the cream puffs with the chocolate is one of the ones my cousin made. On a whim, she topped it with some leftovers she had at her house. Usually, she says, she melts chocolate chips with a little bit of cream until it is the right consistency.
This recipe is a repost from three years ago. I do love these but enjoy them more if someone else makes them. 🙂
Click on this link to learn more about the Mennonite Community Cookbook.
