Cup o' Joe and Tea Too

cream puffs are easy--first thing I taught granddaughter to bake. My house is humid, and I have to use gluten free flour, so it makes a difference as they cool. If you have a dry place for them, go for it!
First, boil 1 cup water and 1 stick butter in med saucepan. When rolling, add 1 cup flour. Lower heat, stir and incorporate all dry flour. Will leave sides of pan and make a dough. put into bowl and beat--add 4 eggs one at a time. Now be persistent and keep beating. After a few minutes you will have a nice smooth thick batter. I use an ice cream scoop to put onto parchment lined cookie sheet. Bake at 425 for 10 min, then lower to 375 for 30 min. Cool completely and fill with anything you like--pudding, jam, no bake cheesecake filling

Thanks for sharing that!

I wonder how they would work here in our high altitude. Goofy things happen when it comes to baking around here. I've figured out a lot of work-arounds but haven't tried cream puffs.
 
@cheepteach I will even try these here with this way so do your do them as single puffs or one big one please not sure ..
Made peanut butter cookies this morning small devils food cakes here also
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I saved that. I might try them one day. Not sure it will work here. I'm in a rain forest.
@cheepteach I will even try these here with this way so do your do them as single puffs or one big one please not sure ..
Made peanut butter cookies this morning small devils food cakes here also
View attachment 2305699
single recipe makes about 12 puffs made from regular sized ice cream scoop. Place them an inch or so apart--they don't spread just puff up
 

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