I broke one open so you can see the whipped cream inside. Of course since it was damaged I had to eat it. None of these made it home. They were delicious. Thank you Micki!
They puff up in crisp hollow balls which are filled with either pudding or sweetened whipped cream. The top can be sliced off and filled with a spoon or the filling can be inserted with a pastry tube. Susan did all the work and I squirted whipped cream in each one from a tube. It was messy but fun. The final touch was to sprinkle them with powdered sugar.
They were baked for 25 minutes in a 420*F oven.
Rounded teaspoons of dough are placed on parchment paper in baking pans.
A few days ago Micki posted a photo of her beautiful Choux a la Creme. I asked about it and she very kindly emailed the recipe to me. Susan tried it out this afternoon and we took the results to our Tuesday night study group at church. It was a smash hit. We expected it to be complicated but it was easy. Here is the recipe.
CHOUX A LA CRÈME - CREAM PUFFS
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil.
- Stir in flour and salt until the mixture forms a ball.
- Transfer the dough to a large mixing bowl.,
- Beat in the eggs one at a time, mixing well after each.
- Drop by tablespoonfuls onto a baking sheet covered with baking paper.
- Bake for about 25 minutes without opening the oven, or until golden brown.
- When the shells are cool, fill them with the sweetened whipped cream or with pudding..
- Either slice open the top and fill with a spoon, or poke a hole in the side and fill from a pastry bag.