The following Cream Puffs Recipe is a family tradition. I’ve made these DELICIOUS cream puffs for Thanksgiving breakfast since 2001. I call them my “Thanksgiving Parade Pastries” because I make them while watching televised Thanksgiving parades.
Needless to say, they’re just as delicious and will disappear just as quickly on Christmas or any other day. I got the recipe years and year and years ago from an issue of Taste of Home. I have no unearthly idea which issue it was in because I’ve always cut my favorite recipes out and saved them in one of my “Favorite Recipes” scrapbooks.
I can tell you this, though: This is a recipe I wouldn’t take anything for. These cream puffs are spectacular and the recipe refuses to fail. Ever.
Cream Puffs Recipe
1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups whipping cream
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract
Additional confectioner’s sugar
In a saucepan, over medium heat, bring water and butter to a boil. Add flour and salt all at once; 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. Beat until smooth. 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 35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
In a mixing bowl, whip cream until soft peaks form. Gradually add sugar and vanilla, beating until almost stiff.
Split puffs; remove soft dough. Add filling; replace tops. Dust with confectioner’s sugar. Refrigerate until serving.
Yield: 10 servings
You may want to double the recipe for the filling….
The “filling” recipe for these cream puffs is one of my favorite homemade whipped topping recipes! This is unbelievably Heavenly in coffee and hot chocolate as well as on pumpkin pie, sweet potato pie, apple pie, your finger…