This was what my husband and I had for dinner that night: one dozen homemade, organic cream puffs. We nearly died. It was glorious.
OK, not fair. You sent those wonderful photos, but no recipe.
Please share your recipe!
goodness, how unthoughtful of me! it's from my most favorite cookbook: Taste of Home's The Complete Guide to Country Cooking.
1 cup water
1/2 cup butter
1 tsp. sugar
1/4 tsp. salt
1 cup AP flour
1/4 cup sugar (or more, to taste)
2 cups whipping cream
powdered sugar, for garnish
and that's it! i made these for my mom's birthday, too, and found the puffs got soggy after cooling. but nothing a re-crisping in the oven couldn't fix.
Makes me want to take a bite!
I could totally imagine a dinner like this once in a while!
One of our favorite dinners is stopping into Cold Stone Creamery and having ice cream for dinner! Or maybe a pint of Haagen Daz! Can't do that too often, but boy what a treat!
Cream puffs or eclairs, I could get into that mode too!
I used to eat a lot of Coldstone myself. That was when I could go the 40 miles to the closest one often. Now...I don't really get it often. The cake batter ice cream with cookie dough, caramel, and chocolate sauce is my favorite. ;)
totally agree with the ice cream dinner. what could be better on a warm summer evening? chunky monkey on the balcony.... ohhhh yeah!
NO such thing as TOO many cream puffs! 8-)
When I bake off these for cream puffs or éclairs, I sometimes have extras that I will not be filling and using right away, so here is how to keep them. Bake, poke and cool. Place in freezer bag, do not crowd, and store in freezer. When ready to use them, thaw at room temp and then put in 350* oven until warmed. They will crisp right back up and taste as good as the original baking day. They are best used within a month, but can be kept several months in the freezer,,,but can you REALLY leave them in there that long! lol
I have made these in advance of large parties and also for quick impromptu lunches and filled with chicken salad and such. Let your imagination run wild.
is dangerous to my waistline ........ but then, who cares........... :)
I can make excellent croissants and Danish but I can't make pate a choux! What's wrong with me??? Even my niece in high school can lay claim to making eclairs. Me- I have to use 2 deflated discs for my Paris-brest, or 2 flat strips to make eclairs. But this picture just convinced me I musn't give up. I'll be making another attempt sometime this week! --- cake diva