No Fuss, High Class Desserts

If you want a recipe for a beautiful dessert that seems like you've worked for hours and hours, with boundless culinary expertise, this recipe is for you!!  My mom taught me to make these in Jr. High.  Since that time I've made them for baby showers, wedding showers, parties of all kinds and even for my sister-in-law's wedding reception (that was, without a doubt, the most I've ever made at one time).  You can get as fancy as you want and pipe out the pastry batter with a bag and a large tip or simply use a spoon  One of my favorite parts of making them is that the filling can be anything you want it to be!  You can fill them with all kinds of different puddings, fruit or even a chicken salad for adorable little sandwiches at a party!  I've always been so grateful my mom added this to my cooking arsenal at an early age.

Thanks Mom!!!

Cream Puffs (or Éclair if you want to be fancy) 
Ingredients:
1 cup water
1 stick butter
1 cup flour
1/2 tsp. salt
2 large eggs
Filling (pudding mixed with whip cream, fruit, chicken salad - let your mind go wild!)

Method:
1.)  Melt butter in water in a medium saucepan.
2.)  Sift flour and salt into the water/butter mixture.
3.)  Stir until it forms a ball. Remove from heat.  This happens fairly quickly.  It will start to clump together.
4.)  Let dough cool.  I typically stick it in the fridge (on a hot pad) for about 10 minutes.  This is so you don't cook the eggs on the hot dough when you add them)
5.)  Beat in eggs, 1 at a time.  Okay, this is unappetizing to talk about, but this is the worst part of the process.  It's a slimy mess in the pan at this time.  It seriously looks a bit like snot.  However, keep stirring and the eggs will get worked in.
6.)  Drop onto baking sheets (or pipe onto) by teaspoonful.

7.)  Bake for 15 minutes at 450 degrees.
8.)  Then bake for 25 minutes at 325 degrees.

9.)  Cut off tops of the pastry.  It will look something like this....

  Not much space to fill huh?
10.)  Scoop out the inside of the "puff"  Now it should look something like this...

   More space for your favorite filling now!!
11.)  Now spoon or pipe in your favorite filling and pop the top back on!



*** These will freeze well, so if you have extra stick them in the freezer.  They do not keep well in the fridge and will become soggy.  The freezer is your best bet for keeping them in good shape and edible.  The best is eating them the day they are made though.

For printable recipe click here