Friday, April 2, 2010

Easter Treats

Here is an Easter gift for you. Cream puffs are delicious and super easy. They also use up eggs, which are becoming abundant this time of year.

Cream Puff Pastry

1 cup water
1/2 cup butter
1 cup whole wheat pastry flour
4 eggs (or 3 large duck eggs)
1/4 teaspoon salt

Boil water, salt, and butter until liquid, dump in flour, stir.
Let stand 5 minutes.
Stir in eggs one at a time.

Drop on greased cookie sheet.
Bake at 375 degrees F (350 convection) for ~40 minutes.

Cool thoroughly.
Cut in half along equator and remove "guts".

Fill with whipped cream and dust with powdered sugar (for cream puffs) or ???

Notes and Modifications:

Unfilled these can be stored for a couple of days. I put in largish container and cover loosely so they don't dry out, but also don't get soggy.

The size is entirely up to you. I make mine smallish, using a whopping tea spoon to drop. (In this case the "tea spoon" isn't the measuring spoon, but the one used for tea or coffee.) I've seen them made huge, which is easier to make, but sometimes more of a commitment than I want to make with regards to eating.

These can be filled with more than whipped cream.

Try something savory - an egg scrambler inside topped with salsa or maybe ham, egg and asparagus topped with hollandaise sauce. Fill shells with left-overs, top with a cream sauce and present these as if they're what you were planning all along.

Drop into longer shapes to make shells for eclairs - fill finished shell with custard and top with chocolate sauce or chocolate frosting. Oh man, I think I just talked myself into making custard tomorrow!

1 comment:

  1. Crab or salmon salad made with the seafood, cream cheese, garlic powder, onion, celery, and a little bit of dill, salt, and pepper in these is absolutely divine!