Oh beautiful June. The month of brides, weddings and so much more. A lot of couples, especially in Utah like to do their own refreshments at their reception to save money. This week our recipe is going to be for Crème Puffs, which can also be used to make Eclairs. It’s just a matter of shape, filling and topping. The Fruit Chicken Salad recipe from last week can actually be served in a Crème Puff. Everyone tells me, “oh Crème Puffs are too hard to make.” In actuality they are not. They are quite easy to make and the recipe that we use has you add all of the eggs at the same time. That makes life a lot easier. So my dear readers, here is your recipe for Crème Puffs with Variations:
Crème Puffs w/Variations
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
Heat oven to 400 degrees. Heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant ¼ cups 3 inches apart onto ungreased baking sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with your choice of fillings. Replace tops and dust with powdered sugar (unless you are using a meat filling). Refrigerate until serving time. Makes 12 full size Crème Puffs.
Chocolate Éclairs: Shape dough by ¼ cups into “fingers,” 4 ½ inches long and 1 ½ inches wide. Bake. When cool fill with vanilla cream pudding.
Frost with Chocolate Icing: Melt 1-ounce unsweetened chocolate and 1 tsp butter over low heat. Remove from heat; stir in 1 cup confectioners (powdered) sugar and about 2 tablespoons hot water. Beat until smooth. Refrigerate éclairs until serving time. Makes 12 éclairs.
Petit Choux (Midget Puffs): Drop dough by rounded teaspoons onto ungreased baking sheet. Bake 25 to 30 minutes. About 5 dozen puffs.
Quick Crème Puffs: Fill cream puffs with your favorite flavor ice cream or fruit pie filling or with Pudding Cream Filling: In small mixing bowl blend 1 pkg. (about 3 ½ oz.) vanilla instant pudding and 1 cup milk on low speed. Add 2 cups chilled whipping cream; beat about 2 minutes medium speed or until soft peaks form.