Cream Puffs

I would have to say that cream puffs and chocolate éclairs are one of my favorite desserts. I just love the eggy flavor of the dough and then the lightly sweet cream filling, yummy! I made these for dessert a couple weeks ago and of course everyone loved them. They are pretty easy to make and can also be frozen if you need a last minute dessert! I like to use fresh whipped cream, but you can also use a whipped topping, or pudding for the filling. If you want to make them into éclairs, just add some chocolate gnache over the top, it’s even better if you serve them at the table with a bowl of warm gnache so everyone can put as much on as they want.

Cream Puffs

1 Cup Water
½ Cup Butter
¼ Teaspoon Salt
1 Cup Flour
4 Eggs
2 Cups Heavy Whipping Cream
½ Cup Powdered Sugar

Pre-heat the oven to 400 degrees. In a large saucepan combine the water, butter, and salt and bring to a boil. Add flour all at one time while stirring constantly. Cook and stir until mixture forms a ball. Remove from the heat and cool for 10 minutes. Next add the eggs, one at a time, beating well with a wooden spoon after each addition.
Drop dough by 15 heaping tablespoons (I used a greased 2 ounce ice cream scoop) onto a greased baking sheet. Bake for 30-35 minutes or till golden, cool on a wire rack.
Cut tops from the puffs; remove soft dough from the inside. For the filling, whip together cream and powdered sugar with an electric mixer until stiff peaks form. Fill each puff with the cream mixture and serve immediately, or keep chilled until ready to serve.

Recipe from Better Homes and Gardens Cook Book