Revisiting Recipes: Cream Puffs
May 21, 2010
In the last Dinner for 4, themed “Rest”, I made Cream Puffs for dessert – to represent big fluffy pillows that you can “rest” on. (Yes, it’s a stretch, I know…) But they were such a hit, and so easy to make, that I wanted to post the recipe here to share. Note that in the original recipe, you make the cream yourself, but I found it much easier just to use Cool Whip (and still tasty). Bon appetit!
Cream Puffs
adapted from bluebayou’s recipe on Allrecipes.com
INGREDIENTS
1 cup water
1/2 cup butter
1 cup sifted all-purpose flour (I didn’t have a sifter, so I used a splatter screen – so resourceful, I know!)
1/4 teaspoon salt
4 eggs
1 pint Cool Whip
1/2 cup semisweet chocolate chips
DIRECTIONS
- Preheat the oven to 450
- Bring water to boil, add butter & stir, bring it back to boil
- Add flour and salt and stir vigorously until it thickens
- Remove from heat, add eggs (make sure the mixture is not too hot or else it’ll cook the egg and you’ll have scrambled eggs)
- Drop onto a cookie sheet using a big spoon, leave some space for them to expand
- Bake 15 minutes at 450, reduce to 325, bake another 25 minutes or until fragrant and golden
- Remove from oven, cool a bit and then cut then in half
- Spoon Cool Whip in between the halves of the puffs
- Melt chocolate chips in the microwave, drizzle melted chocolate on top of cream puffs
- Serve!
No comments yet