This is the recipe my mother used when we were kids. It’s the one I still use today. It’s easy, and you can do so much with cream puffs. I once threw a baby shower and served cream puffs instead of cake. I offered an assortment of ice cream and each guest filled their own puff with ice cream, replaced the cover and drizzled hot fudge or caramel sauce and a plop of whipped cream on top. The ladies went crazy over them!
Here are some other great ways to fill homemade cream puffs:
Homemade cream filling
Lemon curd or any flavor pudding
Tuna salad, ham salad, egg salad, etc.
BBQ beef, pork, or chicken
1 cup water
½ cup butter
1 cup AP flour
¼ tsp salt
In a medium sized saucepan, bring water and butter to a boil. Sift flour and salt into boiling liquid. Stir until a ball forms and leaves the sides of the pan. Remove from heat and cool slightly.
Add the eggs one at a time, beating after each addition. Drop by spoonfuls on greased sheet.
Bake at 450° F for ten minutes, then lower oven to 400° F and continue baking for twenty five minutes. Cool before filling.
NOTE: You can make mini cream puffs also. Just adjust baking time.
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By Tika for CHEW WANNA EAT? © 2016