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Grandma's Cream Puffs
Last week I dug out the old family recipe box and looked up Grandma's Cream Puffs recipe, it having been years since I made them. Now I am baking the puffs for the second time in five days, as they are that good, so I will share while I wait for them to bake:
Grandma's Cream Puffs
1/2 c. butter(113 g)
1 c. boiling water
1/2 t. salt (I don't use that much)
1 c. flour
4 eggs
Combine butter, salt & water.
Heat to boiling.
Sift flour & measure.
Add to boiling mixture.
Beat vigorously until mixture leaves sides of pan & does not cling to spoon.
Remove from fire.
Cool slightly.
Add unbeaten eggs one at a time until mixture is smooth.
Drop by tablespoons into 12 well-oiled muffin cups (I use silicon cups instead of oiling).
Bake in 400F (~200 C) oven for 20 minutes.
Lower heat to 350 F (~175 ) & bake for 10 min or until firm & dry.
Cool on wire rack.
Cut a slit in the side of each puff with a sharp knife. Using spoon or pastry tube, insert filling of your choice, or enjoy just as they are.
***********
I like them with a little homemade jam and some whipped cream.
Grandma used a blended sweet, cream-containing filling:
Heat 1 c milk just up to boiling point.
Mix 0.5 c sugar, 1 T cornstarch & dash salt together, and add to milk.
Stir until thick & add 1 beaten egg.
When mixed well take off from fire.
Add 0.5 t vanilla.
Cool.
Combine this with same amount of whipped cream, for filling the puffs.
************
However, I haven't tried that, so don't know if I would like it. If anyone tries, please report back.
I have done these puffs with savoury filling too (spinach cheese sauce for example), but most often I just eat them plain, because yum.
Grandma's Cream Puffs
1/2 c. butter(113 g)
1 c. boiling water
1/2 t. salt (I don't use that much)
1 c. flour
4 eggs
Combine butter, salt & water.
Heat to boiling.
Sift flour & measure.
Add to boiling mixture.
Beat vigorously until mixture leaves sides of pan & does not cling to spoon.
Remove from fire.
Cool slightly.
Add unbeaten eggs one at a time until mixture is smooth.
Drop by tablespoons into 12 well-oiled muffin cups (I use silicon cups instead of oiling).
Bake in 400F (~200 C) oven for 20 minutes.
Lower heat to 350 F (~175 ) & bake for 10 min or until firm & dry.
Cool on wire rack.
Cut a slit in the side of each puff with a sharp knife. Using spoon or pastry tube, insert filling of your choice, or enjoy just as they are.
***********
I like them with a little homemade jam and some whipped cream.
Grandma used a blended sweet, cream-containing filling:
Heat 1 c milk just up to boiling point.
Mix 0.5 c sugar, 1 T cornstarch & dash salt together, and add to milk.
Stir until thick & add 1 beaten egg.
When mixed well take off from fire.
Add 0.5 t vanilla.
Cool.
Combine this with same amount of whipped cream, for filling the puffs.
************
However, I haven't tried that, so don't know if I would like it. If anyone tries, please report back.
I have done these puffs with savoury filling too (spinach cheese sauce for example), but most often I just eat them plain, because yum.