This recipe is one that has been used in my family for as long as I can remember. As a child, my mom would make these cream puffs for her bridge club nights. She’d make the cream puffs, cut off the tops and fill them with vanilla ice cream, then frost them with some chocolate before serving them to her honored guests. Occasionally, we’d be given one of these treats before the ladies arrived and they always looked so incredibly elegant. What a gift to find out, years later, that this was a simple recipe that I could share with my own guests… and now I get to share that gift with you!
- 1 cups boiling water (I like to use 2/3 cup water and 1/3 cup white wine)
- 1/2 cup butter (don’t skimp… butter is the only way to go here)
- 1 cup flour
- 1/2 tsp salt
- 4 eggs
- In a heavy saucepan, combine the water/wine with the butter and bring to a boil. Once melted and fully boiling, add the flour/salt at once and stir, beating vigorously with a wooden spoon until the dough is smooth.
- Remove from heat and add eggs, one at a time, stirring well after each addition. Drop by teaspoons onto 2 greased cookie sheets (or baking sheets lined with parchment), shaping dough to peak in center and round out on the bottom. Place dough 2″ apart.
- Bake in preheated 375* oven for 10 minutes, reduce heat to 350* and bake for an additional 25 minutes. Cool and fill. Freeze or use immediately.
These cream puffs make a lovely dessert – slice off the top of the puff, fill with softened ice cream and replace the top, then frost with a bit of chocolate. My Red Fudge Sauce is fabulous with this dessert (as seen in the photo), but you can use whatever sauce you like best.
Another alternative would be to fill the puffs with a small amount of my Nutty Chicken Salad and serve for a fancy luncheon. You are only limited by your imagination when it comes to using these cream puffs! Enjoy!
[…] packet G. Washington Brown boullion *Trust me, this stuff is worth finding. LOVE it and use it in so many […]