This cream puff recipe became an instant hit among my mom friends. They too has the problem of thinking about desserts that they can serve to their families during weekends or during special occasions. Since my friends mostly grew up in families who were a bit traditional, they are mostly fans of traditional recipes that they used to eat when they were kids. And this recipe is one of those.
One of our friends over at Miss Home Made has this to say about the recipe:
“I hope you enjoy this cream puff recipe. They taste like you spent all day making them.”
This cream puff recipe is easier than most cream puff recipes that I have tried before. Yet, they taste really good. You know those expensive cream puffs from restaurants? Yup, they can give those a run for their money.
Ingredients
Shell
1 cup water
1/2 cup Land O Lakes butter
1 cup Gold Medal flour
4 Eggland’s eggs
1 TBS Domino white sugar
1 tsp McCormick pure vanilla extract
1/4 tsp Morton salt
Filling:
Cool Whip or homemade whipped cream
Domino powdered sugar, optional
Instructions
PREHEAT oven to 400 degrees. Cut a piece of brown paper grocery bag and lay it flat on top of a baking sheet. Parchment paper also works. DO NOT GREASE.
In a large pot, bring the water and butter to a rolling boil and pour into your mixing bowl. Add flour all at once and IMMEDIATELY mix on medium until dough forms and is starting to stick to the side of the bowl; approximately 2-3 minutes.
Add eggs, one at a time, mixing well after each addition. Add vanilla extract, sugar and salt. Continue to mix until dough is smooth and shiny.
Drop heaping tablespoons of dough onto the prepared baking sheet and bake for 20 minutes or until golden brown. Immediately poke a small hole on each side of the puffs to let the steam escape.
Once puffs are cool, bring out the whipped cream or homemade pudding mixture and cut about 1/8 of an inch off the tip of the resealable bag. This way, instead of trying to spoon the mixture into the cream puffs by hand, or transferring the mixture to a pastry bag, you can directly pipe the mixture into the puff.
Be sure to cut only an 1/8 of an inch or so off the bag to ensure maximum control of the amount of filling you’re putting into the puffs.
Fill the mixture from the bottom of the puff by making a tiny incision (I used the tip of a steak knife), that way the puff will remain whole and look more appetizing when served (as opposed to slicing it in half and filling it like a sandwich).
Also a light dusting of powdered sugar and a drizzle of chocolate syrup on top adds a scrumptious accent.
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Quick Tip: You may also use vanilla pudding for filling. It can be homemade or pudding mix in a box.
Thanks again to Miss Home Made for this amazing recipe.
