May 14, 2020
Once my brother discovered how easy these were to make as young teenagers, it quickly became a family decadence. Back them we'd fill them with lemon pudding gleaned from a lemon meringue pie recipe. Today, I enjoy having them with a Pastry Cream or Spiced Chocolate Pastry Cream. Both are incredibly unfair as the flavor is unforgettably paired with the Cream Puffs. Enjoy... responsibly. See Recipe for Pastry Cream at the end of this Recipe!
1Get a good 4 quart sauce pan out. Pour in water and salt. Slip in the butter. Bring to Boil.
2Once boiling have a sturdy wooden spoon handy. You'll need it right away.
3Tum off heat and dump in flour and powdered sugar mixture. Stir until a smooth lump forms and bits of flour transforms to a shiny ball. Cool slightly.
4One at time add the eggs. Stir in each egg until completely mixed.
5Preheat oven to 375°.
6Grease cookie sheet I use grapeseed seed oil
7Either use a pastry bag to pipe 2" wads of goo or use a couple of soup spoons to place on the pan. Allow a good 2" to separate them.
8Bake 45 minutes
9Check about minutes 35 to see if your oven is cooking fast. They should be very brown, especially on the bottoms. If they are only lightly tan they could deflate or "unpuff".
10Turn off oven and leave them in 5 more minutes.
11Pierce 2 times with skewer, I think it helps to keep them from deflating. I saw it in a video. Made sense.
12Fill with Pastry Cream