Tuesday, July 26, 2011

Getting Back to My Roots

I have been trying to get back in touch with my creative side lately. I have been doing some crafting (but need to do MUCH more) and a little bit of baking. Hubby's birthday was last week so I made one of his favorite desserts. Cream Puffs! Very easy and I was quite impressed with the outcome! I have been asked to make them again, and I will. I have made a note to bake a little longer next time - until a little more brown.
I have included the recipe from www.lafujimama.com  in case you would like to give it a try.

Fuji Cream Puffs

Makes 10 large cream puffs (or 20 medium, or 4 dozen mini cream puffs)
1 cup water
1/2 cup butter (4 ounces)
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a small bowl, whisk together the flour and salt.
3. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate.
4. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth.
5. Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto greased baking sheets.  Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.  Remove the cream puffs from the oven and cool on a cooling rack.
  • Almond Cream Filling
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk
  • I teaspoon vanilla extract

  • Mix together vanilla instant pudding mix, cream and milk and extract. Cover and refrigerate to set.

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