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Sunday, February 17, 2008

Cream Puffs

My dad didn't do a lot of cooking when I was growing up but the one thing that he always used to make was cream puffs. He always mixed it by hand and they would turn out beautifully. I have made them both by hand as well as using an electric mixer and I have to say that they have both turned out really well. You can always turn these into chocolate eclairs if you wish and they will be just as good. For chocolate eclairs just form them into log shapes and add very thick custard to the centres and then add the cream. Coat with melted chocolate and you have wonderful chocolate eclairs. I sometimes ice them with coffee icing instead of the melted chocolate so alternative ones are also great. If I am doing them for a party, I make much smaller cream puffs and eclairs and be warned, make plenty as you will have the guests coming back for more.


1 cup SR flour
1 cup water
2 tablespoons butter
4 eggs

Boil water and butter together in a large saucepan. stir in the sifted flour until the mixture leaves the sides of the pan. Allow to cool for several minutes and then add eggs, 1 at a time, beating thoroughly after each addition. Drop in large teaspoons on a hot greased slide which you have sprinkled a few drops of cold water on. This helps with the rising as it creates steam. Bake in a hot oven 15 - 20 minutes or until golden on top and the centre is starting to dry out a little. When cold, scoop out any remainly soft centre and fill with whipped cream then sift some icing sugar over the top. I always add a teaspoon of icing sugar to the cream before I whip it as I prefer a slightly sweet taste to the cream to balance the very bland pastry taste.