Cream Puffs and French Class

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I first tried this recipe 20 years ago in high school.  My French class partner, “Celia” and I made them together for a class party.  She tasked me with bringing them to class the following day.  Boy was that a mistake – I couldn’t stop eating them!  Out of 24 cream puffs, I think only 8 of them made it to class.  And now I offer the delicious recipe to you.  May you enjoy them as much as I do!

Cream Puffs

1 cup water
1/4 cup (1/2 stick) butter
pinch of salt
1 cup flour
4 eggs
Powdered sugar (for dusting)

Preheat oven to 400 degrees.  Cover a baking sheet in parchment paper.

In a medium saucepan on high heat, combine butter, water, and salt.  Bring to a boil.  Add flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball that doesn’t separate.

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Remove pan from heat and let cool 10 minutes.  Transfer dough ball to a stand mixer fitted with a paddle attachment.  (If you don’t have a stand mixer, proceed to mix eggs into dough ball with a wooden spoon.  This takes a little muscle.)  With mixer on low speed, add eggs, one at a time, mixing until each egg is fully incorporated before adding the next.  Mix until smooth.  The dough will be sticky.

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Spoon dough by tablespoon full, two inches apart, on to prepared baking sheet.  Bake until golden and puffed – around 30 minutes.  Cool puffs on a wire rack and put a small slit in each one to let any steam escape.

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Once cooled, split puffs in half and fill with fresh whipped cream, pastry cream, pudding, ice cream sherbet or fruit.  Today I’m using a long piping tip to fill the puffs with whipping cream.  Sprinkle cream puffs with a little powdered sugar or drizzle with chocolate.

Pour mon amie, Celia.  Grose bise, Patricia.

Eat Well!


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