Surrounded by Cream and Dough!

Hallo bloggers! If you’ve visited my 4th, 5th, and 6th (I think) posts, you’ve seen how my 86 year old computer deals with posting pictures: horribly. Das ist why Ich Kann nicht post pictures untill I get this sorted out. I had scanned a picture of the cream puff recipe that I was going to share today, but I’ll just have to write it from scratch. I got this recipe from Hearst Books Best Loved Desserts. Yesterday I already shared the back story of this recipe book, so I’ll just get straight to es.

First we have the dough recipe called The Choux Pastry dough:

This dough is a delicious treat that is good even if it doesn’t have anything along side it, in this recipe’s case the cream part is what’s along side it. This can be used for a variety of things, so if you don’t like cream puffs, use your imagination! I have included some things to be wary about, so if you see something in parentheses, take heed of it!

1/2 cup of butter (1 stick) or margarine, cut into several small peices

1 cup of water     1/4 teaspoon salt

1 cup of all purpose flour     4 large eggs

In a three quart saucepan, heat butter, water, and salt over medium high until the butter has melted and the mixture boils (but don’t let it simmer away or else the dough will be dry). Add flour all at once (try to add it in two separate portions) and with a wooden spoon vigorously stir until mixture leaves side of pan and forms a ball. Add eggs to mixture, one at a time (two at a time works better) beating well after each addition, until mixture is smooth and satiny.

The way we bake it depends on the recipe for the cream puffs themselves:

1. Preheat oven to 400 degrees F. Grease and flower a large cookie sheet.

2. Prepare Choux Pastry dough. Drop slightly rounded 1/4-cup (It doesn’t matter if they’re all perfectly 1/4-cup, since it’s incredibly sticky to work with, as long as they’re all equal) in eight large mounds, 3 inches apart, on prepared cookie sheet.

(Once they’re in the oven, try to treat them as if they’re souffle’s. They sink really easily, which kind-of takes out the purpose of cream puff.)

3. Bake until golden, 40 to 45 minutes (It took me less than thirty, but be sure to check before taking them out that early). Let cool, and cut horizontally in half.

I am going to stop there because the rest of the recipe is kind of pointless. The recipe says to put vanilla ice cream in the middle, but I personally like cream puffs with actual cream. I wanted to find a decent recipe for cream, especially if it included gelatin, that way it would last a bit longer. I found a great, and delicious one on yahoo answers, and I have to thank whoever put it there. I’m going to try to add a picture, so lets hope it works:


Yeah, it worked!

Double every ingredient. If you use any less than double, you wont have enough.

Just so you know, you can ignor the 24 hour rule. That just means you can’t get it straight from a cow.

I also suggest that you make sure that the gelatin is completely dissolved, or else you’ll get weird jellow like lumps in the cream. But be sure that you DON’T OVERHEAT THE GELATIN! That ruins it!

I’m sure you can figure out how to add the cream. Trust me, this is an amazing recipe, and you’ll definately enjoy it. I hope you enjoy it!


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