Cream Puffs/Profiteroles

I asked G what he wanted for his birthday cake and he said cream puffs, so I made cream puffs.  I was 20, he was turning 22.  I didn’t know they were supposed to be hard.  I had my trusty Betty Crocker cookbook and I was ready to try anything.  I didn’t know how to cook; I just used logic.  I guess that’s the point to this story.  I knew almost nothing about cooking.  Why would I when my mom was a great cook; I didn’t need to learn.  So, what is the point you keep asking?  If you are patient, have a cookbook, know how to read, can follow instructions, you can make anything.

We were living in Hawaii at the time, not a hotbed for French desserts.  I had Grandma Olson’s cookbook with me, what could go wrong?  This is what I’m trying to tell you.  Please give yourself a chance.  Don’t judge yourself too harshly.  We can do this!

Profiteroles are simply cream puffs that have a French cousin.  I love making cream puffs.  The same dough can be used to make a sweet dessert or a savory nibble.  G loves them filled with a good vanilla ice cream and drizzled with a thick hot fudge sauce.  At Christmas, I’ve been know to fill them with peppermint ice cream.  When making an hors d’oeuvres, I usually make them about the size of a golf ball, but for a dessert I lean more towards a baseball.  The size is totally up to you.  If you want 3 on a plate for the ultimate indulgence or a tray of single bites, you got this.

Heat oven to 400 degrees.  Plan on baking 45 to 50 minutes for large or about 25 to 30 for small.  Makes 8 large puffs or 20 small puffs.

Heat to boiling point in sauce pan…

1 cup water

1/2 cup butter

Stir in…

1 cup flour

Stir constantly until mixture leave the pan and forms into a ball (about 1 minute).  Remove from heat.  Cool.

Beat in, 1 at a time…

4 eggs

Beat mixture until smooth and velvety.  Drop from spoon onto ungreased baking sheet.  Bake until dry.  Allow to cool slowly.

I’m such a maroon.  I’ve since learned you can use your mixer to beat in the eggs.  I did it by hand and they were still fabulous.

Remember to adjust the cooking time to the size puff you make.

This is the recipe for cream puffs I used all those years ago and I’m still using today.  I keep notes in my cookbooks.  Betty Crocker and I are tight!

and remember:  Sometimes you need to give people high fives just for getting out of bed.  Being a human being can be hard.  Big kiss, Lynn