The Comfort of Cream Puffs
It almost feels like another lifetime. The days where I would wake up early and make the 20-30 minute walk to one of the three schools that I taught at in Dunaujvaros Hungary. I was 23 years old and taught English to Hungarian high school students. Upon entering the building one of the very first sights was a small little kiosk with a well lit case of pastries. And while everything in it looked delicious, I ALWAYS got the cream puff. I would take it to my little desk in the teachers work room and promptly eat it, as a bit of comfort before standing in front of 20 some students who had no idea what I was saying. Oh it was one of my favorite years ever!
I'm really not sure where I got my recipe from, though I would guess that I looked it up during one of my trips to a little internet cafe down the street from my flat. However, I do remember learning to make these in our suuuper tiny little kitchen with great big windows overlooking the Danube river. What I wouldn't give to visit that sweet little apartment again!
If you're someone who likes dessert, but would rather have something on the less sweet side (unlike whoopie pies :)) then these are perfect for you! A light and airy pastry filled with vanilla pudding (or whatever yummy filling you desire....fruit, ice cream, whipped cream, etc.) and then drizzled with chocolate and a few bright sprinkles for a bit of fun!
1 C. Water 1/4 tsp. salt
1/2 C. Butter 4 eggs
1 C. Flour
Preheat oven to 400 degrees.
Heat water and butter in saucepan until they come to a roiling boil.
Add flour and salt to mixture and stir vigorously over low heat until mixture forms a ball.
Cool about 5 minutes.
Beat in one egg at a time until smooth.
Place in balls (I use this large cookie scoop) on baking sheet lined with parchment or silpat mat approx. three inches apart.
Bake for 30-40 minutes or until puffed, golden brown and dry.
Cut off tops with sharp knife, hollow out and fill with filling of your choice!
5 Tbsp. Cornstarch or 10 Tbsp. Flour 1 Egg
1/3 C. Sugar 2 Tbsp. Sugar
1/4 tsp. salt 1 Tbsp. Butter
2 1/3 C. Milk 2-3 tsp. Vanilla
In saucepan combine cornstarch or flour with sugar and salt.
Add in milk and cook over medium heat until thickened. Stirring frequently.
In separate bowl beat egg and sugar until light.
Pour small amount of hot mixture over the egg and mix.
Add the egg mixture into the saucepan and simmer on low heat for 5 minutes. Stirring frequently.
Add butter and vanilla.
Cook until thick