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CREAM PUFFS
Serves: 8
1 cup water
1/2 teapoon salt
1/2 cup
unsalted butter
1 cup all-purpose flour
4 large eggs
For
filling:
2 cups whipping cream
1/2 cup confectioner's sugar
1
tablespoon instant vanilla or chocolate pudding
Preheat oven to 400
degrees.
Bring butter, sugar and water to a boil in a saucepan. When
boiling, remove from heat and add all the flour in at once. Stir vigorously
with a wooden spoon until well blended.
Return to heat and stir until
mixture forms a "mass" and a light doughy film forms on the bottom of the pot.
Remove from heat and add the eggs one by one, stirring well after each
addition.
Using a pastry bag fitted with a plain tube, pipe the equivalent
of 2 tablespoons of the filling directly onto a baking sheet.
Smooth the
top of each puff with a pastry brush dipped in water.
Bake for 15 to 20
minutes, then reduce heat to 350 degrees and bake for 10 minutes more until
puffs are golden and dry.
Remove puffs from oven and pierce each one with a
sharp knife to allow the steam to escape.
FILLING:
Whip the cream with
sugar and instant vanilla or chocolate pudding until stiff. Fill the puffs with
cream using a pastry bag fitted with a small plain tube. Other fillings can be
used (ice cream, chocolate or vanilla pudding).
