Cream puffs are an amazing cooking experience for adults and kids alike, it's magic right before your eyes a dense dough becomes as light as air...
Add Pumpkin pie filling some mascarpone cheese and maple syrup with a sprinkle of pumpkins seeds if you want and you have a desert for your harvest table or all hollows eve. A very special note,the eggs came from the little girl in red boots! The shells were hard and strong and the yokes a rich yellow.
Boil water, butter and salt..remove from the heat quickly add a cup of flour all at once, mix until glossy and smooth. Let it cool for a minute or two not much longer, then add one egg at a time mixing until smooth and glossy. When all the eggs are mixed in take a teaspoon for a bite size puff, a tablespoon for a mouthful, drop the batter onto a cookie sheet lined with parchment paper. Place into the oven that was preheated to 450, bake for 15 minutes then reduce heat to 350 and bake until no bubbles of fat remain on the surface of the puff.
1 cup water
1/2 cup butter
1/4 teaspoon of salt
1 cup shifted flour
I tried several choux pastry recipes but the New York Times Cook Book had the very best and the simplest.
We filled them with a mixture of Mascarpone cheese flavored with organic pumpkin pie filling. About 10 tablespoons to a pint, but flavor to your taste with a little more or less. The only guideline is to keep the mixture firm so it will fill the puff and not drip out.. If you are running short on time, ice cream or whip cream works just as will.
The icing was made with maple syrup and powdered sugar, add the syrup to the powdered sugar until it turns into icing. When finished glazing store in the refrigerator until ready to serve. Cream Puffs are magic in a pot...such fun for young and old alike!
*Last time in Recipies: Mama, Papa and Baby Caramel Apples