Supreme Cream Puffs Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Cream Puffs using this recipe. You can serve Cream Puffs as a yummy Dessert. If you love this Cream Puffs recipe, do share it with your friends.
Ingredients
1 cup flour
1 cup water
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup (1/4 lb.) butter or margarine
4 eggs (7/8 cup)
Filling ice cream, sweetened whipped cream, or French Pastry Cream
Directions
Sift and measure the flour.
Put water, salt, sugar, and butter into a pan and heat until butter is melted.
Bring mixture to a full rolling boil over high heat, add the flour all at once, remove pan from heat, and stir until mixture becomes a smooth, very thick paste that clings together and comes away from the sides of the pan.
Stir in the eggs, one at a time, until paste is smooth and shiny (paste may seem thin when you begin to add the eggs, but it will thicken as you continue to stir).
Let paste cool about 15 minutes before shaping and baking.
You can refrigerate the paste at this point and bake it later.
After removing from refrigerator, let stand at room temperature about 30 minutes before baking.
Shape cream puffs with a pastry bag or with a tablespoon.
To make 12 puffs, use 1/4 cup for each puff, placing them 3 inches apart on a greased baking sheet.
Bake in a 400° oven for 35 to 45 minutes or until puffs are golden and lightweight.
Split while hot to keep shell crisp.
Put water, salt, sugar, and butter into a pan and heat until butter is melted.
Bring mixture to a full rolling boil over high heat, add the flour all at once, remove pan from heat, and stir until mixture becomes a smooth, very thick paste that clings together and comes away from the sides of the pan.
Stir in the eggs, one at a time, until paste is smooth and shiny (paste may seem thin when you begin to add the eggs, but it will thicken as you continue to stir).
Let paste cool about 15 minutes before shaping and baking.
You can refrigerate the paste at this point and bake it later.
After removing from refrigerator, let stand at room temperature about 30 minutes before baking.
Shape cream puffs with a pastry bag or with a tablespoon.
To make 12 puffs, use 1/4 cup for each puff, placing them 3 inches apart on a greased baking sheet.
Bake in a 400° oven for 35 to 45 minutes or until puffs are golden and lightweight.
Split while hot to keep shell crisp.
