Cream Puffs

There has been a lot of Amelia Bedelia reading going on in my house lately.  As a result, I received a request for cream puffs.  I found this Taste of Home recipe, and did Amelia Bedelia proud.

Cream Puffs

Pastry:

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all purpose flour

4 eggs

Cream:

2 cups heavy whipping cream

1/4 to 1/2 granulated sugar (depending on how sweet you want it)

1/2 teaspoon vanilla

Preheat the oven to 400F.  Line a baking sheet with parchment paper.

In a large saucepan over medium heat, bring the water, butter, and salt to a boil.  Quickly add the flour and stir until a smooth ball forms.  Remove from the heat and let sit for about 5 minutes.  Add the eggs, one at a time, beating each egg in completely before adding the next egg.  After all of the eggs are incorporated, beat just until the mixture is smooth and shiny.

Drop the dough by 1/4 cupfuls about 3 inches apart on the prepared baking sheet.  Bake in the preheated oven for about 30 minutes or until golden brown.  Remove the puffs to a cooling rack and cut a small slit in each one for the steam to escape.  Let cool completely.

When ready to serve, place the whipping cream in a large bowl and beat until it starts to thicken slightly.  Add the vanilla and gradually add the sugar, a tablespoon at a time, beating until soft peaks form and the whipped cream can hold its shape on a spoon.  Split the cream puffs open horizontally and scoop out the soft dough from the inside.  Just before serving, fill the cream puffs with whipped cream and place the top of the puff on top of the cream.  Makes 10 cream puffs.

Enjoy!  -Cardamommy