My mom flew out to spend last Christmas with us. After picking her up from the airport, I took her to a quaint French cafe for lunch. She saw the eclairs on display and just had to buy one. I actually thought my mom’s were just as good.
Cream puffs have become a Valentine’s Day tradition. Last year, I took some to a social gathering but I filled them too full and when a couple of people bit into them, they exploded every where. Note to self, less filling. My mom’s recipe is simple and maybe that is why I like it so much. I did take a few tips from the Baking Illustrated cookbook. I left the temperature at 400 only for 30 minutes the reduced the temperature to 375 about 8 minutes longer until they were firm and golden brown. I turned off the oven and let them dry out for about an hour. To fill, I filled a decorators bag with the pudding mixture and piped it into the side of the cream puff.
1 cup water
1/2 cup butter
1 cup flour
Heat oven to 400 degrees.
In a saucepan, bring water and butter to a rolling boil over medium heat. Reduce heat to low. Add flour, stirring vigorously over low heat until mixture forms a ball (about 1 min). Remove from heat. Beat in eggs thoroughly, 1 at a time. Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3â€ apart. Bake 45-50 minutes or until puffed, golden brown and dry. Allow to cool slowly, away from any drafts. Cut off tops and scoop out soft dough or pipe in filling. Top with chocolate frosting or powdered sugar.
Cook and Serve Vanilla pudding (or homemade pudding)
1 container whip cream
Cook pudding according to directions. Cook completely. Mix pudding with whip cream and chill until ready to use.