Shelly's Recipe

CREAM PUFFS

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups heavy (35%) whipping cream
1/4 to 1/3 cup confectioners sugar
1/2 teaspoon vanilla extract
Additional confectioners sugar

In a large saucepan, bring the water, butter and salt to a boil over medium heat; add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition, then continue beating until mixture is smooth and shiny. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets.

Combine milk and egg yolk; brush over puffs. Bake at 400 degrees for 30-35 minutes or until golden brown (do not open the oven while the puffs are baking!). Remove to wire racks, then immediately cut a slit in each for steam to escape; cool.

For cream filling; in a large bowl, beat heavy cream until it begins to thicken. Add in confections sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill cream puffs just before serving. Top with dough caps, then dust the tops of the puffs with confectioners sugar. Refrigerate leftovers.

Yield 10 cream puffs

Variation: Another filling option in place of the whipped cream: In a bowl whisk 1-1/2 cups half and half cream or 18% table cream with one 5.1-ounce package instant vanilla pudding, then allow to stand for 2-3 minutes, fold in 4 cups whipped cream then fill as instructed (measure 4 cups cream after whipping) use in to fill the puffs in place of the whipped cream filling