What a fantastic weekend! I met some really amazing women, and had a wonderful time in Florida. Disney really knows how to put on a conference. Hopefully over the next few months you will get to see all the stuff I learned, put into action here. Stay tuned on Thursday for some details and pictures of the weekend!
Have you ever made cream puffs at home? They always strike me as something difficult to pull off. Not sure where that comes from, because they are actually pretty easy. I remember making this recipe when my husband and I were in college. We made them to share with my family, and everyone was super impressed with what we did. But for for some reason, I don’t think I have made them since.
After all these years, my husband finally asked that I make them for him. I used the same recipe we used 15 years ago, and they turned out perfectly. You make the batter on the stove top, then bake the shells. They puff up and leave a hollow center. Traditionally they are filled with whipped cream (at least in Wisconsin where we grew up), so that is what I did. But you could fill them with ice cream for a cool treat, or a custard (like an eclair filling) would also be delicious. My husband is a purist, so I just dusted with powdered sugar. If it were up to me, they would have been drizzled with chocolate 🙂
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
- Preheat oven to 400 degrees.
- In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
- Beat in all of the eggs at once. Continue beating until smooth.
- Drop 1/4 cup of dough about 3 inches apart on a baking sheet.
- Bake for 35-40 minute, until puffed and golden. Cool completely.
- While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
- Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
- Dust with powdered sugar
Recipe slightly adapted from Betty Crocker