This is a WONDERFULLY simple cream puff recipe I've used for many years! My teen son just made some for our family dessert night but this would be perfect for holiday gatherings as well. He'll be adding this recipe to his cookbook binder that each of my kids keep their faves in. ( It's a great homeschool project but, since it's so handy for the future, everyone would benefit from building one! )
You can use this recipe base to make eclair shapes as well. These are often filled with vanilla pudding (shown below with the base) but I enjoy them filled with whipped cream..less sugar/starch which means healthier and lower carb. The flavor can be changed by adding Cinnamon or Orange Vitality essential oils!
I found this recipe in my well-used Betty Crocker cookbook that is older than I am, haha. BASIC CREAM PUFF BASE
-makes 12 full size puffs or 5 dozen minis
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Heat oven to 400'
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 until smooth.
Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased baking sheet
**I like to use parchment paper though :)
Bake 35- 40 minutes or until puffed and golden
DO NOT open oven door early or they will fall.
Let cool away from a draft.
Cut off tops with a bread knife
Fill with your chosen filling, replace top.
Drizzle with chocolate if desired and sprinkle with confectioners sugar.
Refrigerate until served.
**To make mini puffs, drop by slightly rounded teaspoons instead and bake about 25 min.
Heat oven to 400'
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 until smooth.
Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased baking sheet
**I like to use parchment paper though :)
Bake 35- 40 minutes or until puffed and golden
DO NOT open oven door early or they will fall.
Let cool away from a draft.
Cut off tops with a bread knife
Fill with your chosen filling, replace top.
Drizzle with chocolate if desired and sprinkle with confectioners sugar.
Refrigerate until served.
**To make mini puffs, drop by slightly rounded teaspoons instead and bake about 25 min.
**For eclair shapes, shape unbaked dough into 'fingers' about 4 1/2 inches long and 1 1/2 inches wide.
FILLING OPTIONS
WHIPPED CREAM
Whip: 2-3 cups of heavy whipping cream,
1/4 cup powdered sucralose or sugar (or to taste),
1 teaspoon of vanilla until slightly stiff.
Include 3-5 drops of Young Living's Orange Vitality essential oil or
Include 3-5 drops of Young Living's Orange Vitality essential oil or
1 drop Cinnamon Vitality oil if desired (or to taste).
I ONLY recommend using Young Living essential oils,
since lower quality oils can be toxic.
VANILLA/CHOCOLATE PUDDING
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk (or half n half or almond milk)
2 egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla
Blend sugar, cornstarch, and salt in a 2-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 1 minute. Remove from heat; stir in butter and vanilla.
Cool.
**For chocolate, increase sugar to 1/2 cup and stir in 1/3 cup cocoa into sugar-cornstarch mixture and omit butter.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
Cool.
**For chocolate, increase sugar to 1/2 cup and stir in 1/3 cup cocoa into sugar-cornstarch mixture and omit butter.
CHOCOLATE ICING
Melt 1 ounce unsweetened chocolate and 1 teaspoon butter over low heat.Remove from heat; stir in 1 cup confectioners sugar and 2 tablespoons of hot water.Beat until smooth.
ENJOY! :)
~Diana
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