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
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…
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