Rainy day baking – Cream Puff

FullSizeRender-1.jpgFinally get some  a ton  way too much enough rain in SF to end the drought. It’s time for some baking 🙂

The recipe from Egg Farmers of Alberta is easy to follow and I had some success with it the first time!

Ingredients:

  • 1c water
  • 1/2c butter
  • 1c AP flour
  • 1/4tsp salt
  • 4 eggs

Method:

  1. Preheat oven @ 425º F
  2. In a small pot, boil 1 c water with 1/2 c butter
  3. Stir in 1 c AP flour and a pinch of salt; stir with a wooden spoon until it forms a dough ball
  4. Remove from heat and stir in 1 egg at a time (4 eggs in total), stir until dough is smooth and shiny
  5. Chill dough in the refrigerator for a few minutes
  6. Drop large spoonful of the dough onto lined baking sheet
  7. Bake @425º F for 15 min then reduce temperature to 350º F for 20-30 minutes
  8. Cut a slit on the cream puff to let the steam out, this will keep it dry a little bit.
  9. Serve with ice cream, whipped cream and your favorite filling 🙂

Here are rest of the cream puffs – I made 5 big ones in total, guess you can make them smaller and have a couple more.

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