There are certain comfort foods we make quickly, others we pick up at the local fast food restaurant that help a bad week turn around. The past few weeks have been filled with dismal news and more on the horizon. I decided to make Cream Puffs this past weekend. It's not a quick snack you toss in the oven and are rewarded in twenty minutes, but uses a skill set I have from working in restaurants over the years.
The basic puff recipe has been in my family since before I was born. You don't have to make the lush decadent cream puffs with the dough; you can also use them to make small appetizer size bites -- or stuffed with good quality ice cream, and topped with chocolate sauce, to make profiteroles.
- 1/2 cup margarine or butter
- 1 cup water
- 1 cup flour
- 3 eggs
- Boil water and butter in large skillet.
- Add flour and cook until pulls away from sides of pan.
- Allow to cool 15 to 20 minutes.
- Add eggs one at a time and beat well.
- Pipe into desired shape or size (rounded balls long tubes). Tap lightly with a water dipped finger tip.
- Cook 20 minutes at 450 degrees
Lower temperature to 350 degrees and cook 40 minutes until golden brown. Remove immediately when golden brown and put on wire cooling rack. I slice a thin cut in middle to let the heat escape.
Once cooled, slice top open and fill as desired.
Filling for dessert:
Ice cream with chocolate topping
Custard and whipped cream
Whipped cream and chocolate
Filling of choice for appetizers: