Cream Puffs

There just aren't enough hours in the day lately.  I am afraid blogging and sometimes even cooking are taking a backseat to life.  I will be throwing a few older recipes in the mix here and there in order to keep things going here.  By older, I mean things I made or baked a while ago...like maybe even a year or two ago...but never got around to posting.  The photos won't be up to snuff, but I stand behind the recipes 100%.  Like this old favorite:

Cream puffs have long been a huge favorite in my home.  My mom started making them when I was in high school.  Choux pastry filled with a rich homemade custard, topped with ganache.  YUM!  I remember her making up dozens of these little beauties and storing them in the second fridge under a layer of waxed paper.  I would sneak out and snatch one any chance I could get.  Nowadays, my own children and husband love them just as much as I did.

Begin by making a Choux pastry for the Puffs:

1 cup water

1 stick butter

1 cup flour

4 eggs

Combine the water and butter in a saucepan.

Heat until mixture boils.

Add flour and stir vigourously until it forms a ball (about a minute). Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly. Add eggs one at a time. 

Drop by spoonsful onto an ungreased cookie sheet. This normally makes 8 large puffs, but I made them smaller to accomodate children.Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.

Custard Filling: (this is my go-to custard for everything from cream pies to trifle)

1/2 cup sugar

1/2 tsp salt

1/3 cup flour

1 can evaporated milk + enough milk to make 2 cups

2 beaten eggs

2 tsp vanilla

In a microwave safe bowl (I usually use my 8 cup batter bowl), combine sugar, salt and flour. Add milk and microwave a minute at a time until thick, stirring between each minute. Beat eggs in a small bowl. When milk mixture is thickened, stir a little bit into the eggs to temper them (this warms the eggs and prevents them from cooking prematurely. Scrambled eggs have no part in this custard!). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick. Add the vanilla. Cool before filling the cream puffs.

Cut the tops off the puffs. Fill with custard. Replace tops. Either dust with powdered sugar or make a chocolate ganache for the topping.

Easy Ganache:

1 12 oz package chocolate chips

3/4 cup cream (or use evaporated milk)

powdered sugar (optional)

Melt chips with cream in the microwave for a minute. Stir. Microwave for another minute, stir. Keep repeating until mixture is creamy and smooth. If you want it a little thicker, add a little powdered sugar. Top cream puffs with ganache. If you have leftovers, it's great on brownies or ice cream or cookies or cupcakes!

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