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As Nancy puts it, a Cream Puff is a celebratory, comforting thing. And what a wonderful way to recall a recipe that she learned at her mother’s side before mental health concerns altered the mother daughter relationship.
Prep Time5 mins
Cook Time20 mins
Servings: 24 cream puffs
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 1/8 tsp salt
- 3 eggs
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Heat oven to 450˚F.
In a medium sauce pan, combine water and butter. Bring to a boil.
Add the flour and salt. Stir vigorously with a wooden spoon until the dough comes away from the side of the pan, about 1 - 2 minutes.
Remove from the heat and cool slightly. Add one egg beating with a wooden spoon until the egg is completely incorporated. Repeat with the remaining eggs, adding one at a time and beating until completely incorporated.
Drop batter by the spoonful 1 1/2-inches apart on a parchment or silpat lined baking sheet.
Bake for 20 minutes.
Transfer the puffs to a wire rack and allow to cool completely.
When ready to fill, beat the whipping cream and powdered sugar until medium peaks form. Spoon cream into a pastry bag with a star tip.
Using a serrated knife, slice off the top quarter of the puffs.
Fill the bottom of each puff with whipped cream and replace the top.
Serve with your favorite chocolate sauce, sprinkled with powdered sugar, or plain.
Calories: 98kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 58mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg