CREAM PUFFS
BEST RECIPE EVER!! FROM MY MOM XO
In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 35-40 minutes.
FILL WITH WHIPPED CREAM OR A CUSTARD CREAM
MOM'S FAMOUS FILLING:
BEAT UNTIL CREAM:
1 PINT HEAVY CREAM
1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING
1/3 CUP MILK
11 comments:
I used to make these when I attended Hotel School, beating that pastry until my stirring arm felt like it would fall off. Haven't made them for years, may have to try them again. Nothing like fresh cream in them, not the awful pastry crime
how many cream puffs will this recipe make
Do we mix the filling ingredients til just mixed, or longer since whipping cream is an ingredient? And how many does this recipe make? Those of us who don't have a lot of experience need more information. Thank you for your help.
MAKES 12-18 DEPENDING ON SIZE. BEAT CREAM TILL NICE AND THICK!
I cannot use wisks I should just use a whipping fork. But it will tire your arm.
Hello!
Shawn, unless you are Julia Childs incarnate, consider an electric mixer!
And this pastry cream recipe is intriguing, but what size pudding box is used? Thank you!
the smaller size box-sorry dont have the box here to check.
Hi please tell me what weight is a 'Stick' of butter?
Thanks
Lyn
4 ounces
Thanks for sharing. They sound delicious. I'm confused though as to what you mean "MAKE PROFITEROLES & SLICE IN HALF-I ONLY USED THE BOTTOMS. RESERVE TOPS FOR CREAM PUFFS! MMMMM!" Sounds like you are saying you use the bottoms for something??? and the tops for cream puffs???? Sorry, I'm confused.
sorry lexy-i fixed it-thanks for telling me-i had copied that from one of my other posts by accident!!!
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