1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
Cream Puff Filling:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.
To kick them up, melt some chcolate and drizzle over top making stripes and then bam them up with powdered sugar. I can do it, so you can too. Enjoy.
I tried this recipe the other day and they are really good. I did find that for my own taste I had to add an extra Tbsp of cornstarch to the filling though as it just wasn't thick enough for my liking.
I think next time I will leave off the drizzled chocolate too, as it made them a tad too rich. My taste must be changing. LOL
Other then that these are great. Thanks for sharing Bill!
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