Homemade Cream Puffs
Okay–I have got a new recipe for you and it is AH-MAZ-ING! During the Secret Recipe Challenge this week, someone made Miz Helen’s Homemade Cream Puffs and said that they were phenomenal. Seeing that I love cream puffs, I decided to try for myself and the result is. . . .winner, winner chicken dinner!
These little light puffs of cream turned out SO much better than I expected and they taste better than the storebought ones.
Now I must go work out for several hours to burn off the 5 or 20 of these that I ate.
If you have ever been hesitant to make homemade cream puffs because you think it might be too hard, let me reassure you — they are SUPER easy to make. Had I known they were this easy, I would have been making them all along.
- For the Puff:
- 1 cup boiling water
- ½ teaspoon salt
- ½ teaspoon of sugar
- ½ cup butter
- 4 eggs
- 1 cup flour
- For the cream:
- 3 egg yolks
- ¾ cup sugar
- ⅓ cup flour
- ¼ teaspoon salt
- 2 cups milk
- 2 tablespoons butter
- 2½ teaspoons vanilla
- For the puff:
- Put water in a saucepan, and as it boils add butter.
- Continue heating until butter is melted.
- Add flour, salt, and sugar all at once.
- Stir until dough forms a ball. Remove from heat.
- Add 1 egg to the dough mixture and then beat.
- Now let it stand for 5 minutes.
- Add remaining eggs one egg at a time, beating after each addition. Let stand 10 minutes.
- Drop on ungreased baking sheet by level teaspoonfuls for small puffs 2 inches apart.
- Bake at 375 degrees for 20 to 25 minutes.
- Let them cool while you make the cream.
- For the Cream:
- Cream sugar, flour, salt, egg yolks.
- Add the milk. Cook over medium heat until thick, stirring constantly. Add butter and vanilla.
- Place a piece of clear plastic wrap on top of the custard until it cools. If you want to cool it faster, put it in the freezer for about 15 minutes.
- Load the cooled custard into a piping bag or a large plastic bag and pipe into the puffs.
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