Ingredients
-
-
1
-
1/4
-
1/4
-
1
-
4
-
-
1/2
-
2
-
2 - 3
-
1/4
-
2
-
1
-
2
-
1
Directions
Souffles De Crme (Cream Puffs), This recipe is from a French cooking class I took about twenty-five years ago I decided to post it now for Zaar World Tour II , though i haven’t made it i’m making it tomorrow hope it taste nice, This recipe is from a French cooking class I took about twenty-five years ago I decided to post it now for Zaar World Tour II
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Steps
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1
Done
|
Preheat Oven to 375. |
|
2
Done
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in a Saucepan, Bring Water, Butter, and Salt to a Rolling Boil; Remove from Heat. |
|
3
Done
|
Whisk in Flour and Stir Until Dough Comes Together; Add Eggs One at a Time, Beating Thoroughly After Each Addition Until Batter Is Smooth. |
|
4
Done
|
Drop Batter by Tablespoonfuls Onto a Greased or Parchment-Lined Baking Sheet; Use Wet Fork Tines to Fluff Up Each Mound of Dough. |
|
5
Done
|
Bake at 375 For 10 Minutes; Reduce Oven Temperature to 350 and Continue Baking For Another 15 Minutes Until Pastry Puffs Are Light Golden-Brown; Turn Off Oven but Do not Open Oven Door; After Several Minutes Remove Puffs from Oven and Slice; Return Puffs to Baking Sheet Then Return Sheet to Oven; Allow Puffs to Rest Several Minutes Inside Oven With Oven Door Slightly Ajar. |
|
6
Done
|
Stir Together Sugar, Flour, Cornstarch, and Salt in a Saucepan; Add Milk, Vanilla, and Egg Yolks; Cook Over Low-Medium Heat, Stirring, Until Thick; Cool in Refrigerator. |
|
7
Done
|
Whip Cream Until Stiff and Fold It Gently Into Cooled Filling Mixture; Spoon or Pipe Filling Into Pastry Puffs; Sprinkle Powdered Sugar Over Top. |
|
8
Done
|
Note: the Unfilled Puffs Freeze Well, May Later Be Filled With Your Favorite Chicken or Ham Salads, and Can Be Made Small-Sized For Appetizers ~ I've Often Enjoyed Them This Way at Wedding Showers :) . |
