Tuesday, June 1, 2010

Cream Puff

The Cisco Kid only has six days of school left. There is so much to do until school is out. Today is his teacher’s birthday and I made some Cream Puffs for her and the class. I wanted to bring her something different. I’m sure she is ready for something different since cupcakes are served at every class event.
This is the first time I made Cream Puffs for the Cisco Kid and he loved them. They are a very light and fluffy pastry filled with cream. I like making a verity of flavor Cream Puffs. Beside vanilla, some of my favorite flavors are: chocolate, key lime and pistachio. 

1 stick unsalted butter, cut into pieces and additional butter for tray preparation
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 large eggs
1 egg yolk beaten with 1 teaspoon water for egg wash

1. Preheat the oven to 425°. You will be using 2 oven racks, one placed in the highest position and one in the lowest position. You will be swapping the position of your trays halfway through the backing time.

2. Butter two rimmed baking sheets {the rims are important-otherwise the little puffs may slide off the pan when swapping or removing from the oven}. This recipe yields 2 dozen puffs so be sure to use larger trays.

3. Using a large, heavy saucepan (not a Teflon coated pot) combine 1 cup water, 1 stick of butter, and the salt and bring to a boil over high heat, stirring until the butter melts. Reduce heat to medium.

4. Add 1 cup flour stirring with a wooden spoon until the mixture pulls away from the sides of the pan forming a ball. This should take less than 1 minute. Cool for 1 minute.

5. Using a handheld mixer beat in the eggs, 2 at a time until thoroughly mixed in. The dough will be shiny and soft!

Drop the dough by generous tablespoons onto the baking sheets about 2 inches apart. Using a pastry brush, lightly brush the puffs with the egg wash.
Bake for 25 minutes until the puffs are puffed and brown switching the position of the trays at halfway in to the baking process. When the puffs are done baking, remove from the oven and turn the oven off. Using a toothpick poke a hole in each puff and return to the oven (still off) for another 10 minutes. Remove from the oven and allow to cool.

The cream filling.

This cream filling is so easy and delicious.

You can make any flavor filling just by adding together 3.4 oz of jell-o pudding, ½ cup of milk with 1 lb. container of Cool Whip. Mix together and refrigerate for one hour.


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