Wednesday, December 24, 2008

Cream Puffs

These are one of my FAVORITE desserts.... impossible to resist. If I REALLY love someone, they will get these as a token of my affection:)

1 cube butter
1 C water
1 C flour
1/4 tea salt
dash of sugar
3-4 eggs

In sauce pan bring to a slight boil water and butter. Remove from stove top and add flour stirring with a wisk, mix well. Let stand 5-10 minutes to cool down. Add well beaten eggs ONE at a time. Use wooden spoon to mix, once it is completely incorporated add another egg. The important thing about puff pastry's is the egg... if you add too many eggs it will ruin it. Watching the consistency of the batter is essential! It needs to be pasty and hold its form. If it spreads out then there are too many eggs and will likely not work so be careful. Eggs are not a perfect measurement, Rarely do I ever use 4 eggs, sometimes I use 2 eggs and other times I use 3 1/2, just watch it VERY carefully. Once blended well and mixture is still pasty, spoon mixture into your pastry bag and pipe onto greased cookie sheet. Bake at 375 for 15 minutes or until golden. Bake times may vary depending on the size of your pastry. These will turn the corner quickly and can burn easily so be watchful. Resist the temptation to open the oven, they may flop especially if opened early on. Once golden remove from oven and immediately remove from cookie sheet and let cool completely.

Cream Filling

1 Lg package vanilla instant pudding
1 C milk
2 C whipped cream
1 tea vanilla

Beat for 5 minutes until very thick.

Slice open puff pastry with sharp knife and spoon cream into pastry.

Chocolate Frosting

4 Tbl butter - melted
4 oz cream cheese
1-2 tbl milk
4 Tbl cocoa powder
1 tea vanilla
powdered sugar until desired constancy

1 comment:

Natalie Jane said...

Oh wow. Christmas dessert for sure!