Sunday, October 16, 2011

Cream Puffs

My husband's work assigns breakfast duty and he was in charge of breakfast a few weeks ago. I made a few things for him, cream puffs and an apple braid. He made some pork schnitzel, potatoes with onions and cheese, and bratwurst.

This cream puff recipe comes from my mother. I have no idea where she originally got it from.

Small Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat oven to 4--%. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by the rounded teaspoon onto ungreased baking sheets. Bake 25-30 minutes or until puffed and golden.

Vanilla Cream Pudding
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla
1/2 teaspoon almond extract

Blend sugar, cornstarch, and salt in two quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute more. Remove from heat; stir in butter, vanilla, and almond extract. Cool slightly and chill in fridge.

Chocolate Icing
1 ounce unsweetened chocolate
1 teaspoon butter
1 cup confectioner's sugar
2 tablespoons hot water

Melt butter and chocolate over low heat. Remove from heat, stir in sugar and water. Beat until smooth.

Cut off tops of pastry. Pull out soft dough. Carefully fill puffs with vanilla cream pudding. Replace tops and frost with chocolate icing.

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