The bottom pan is how they start out and the top rack is how they end up.
And this is how you eat them . . . with whipped cream and bananas. umm mmmm!
Make these Cream Puffs at least once a year -- preferably at Easter!
Cream Puffs
1/2 Cup butter (or oleo)
1 Cup sifted flour -- don't skip the sifting part this time!
1/4 tsp salt. Measure it and put it in cup with the flour.
4 eggs (or if they are jumbo, or extra large, you can just use 3 eggs)
1 Cup water
Use a heavy saucepan if you have one -- otherwise, any sauce pan quart size or larger.
Melt butter in 1 cup of boiling water.
Add the flour and salt all at once.
Stir vigorously. Don't quit now! Keep on medium heat and stir a little longer.
Cook and stir until the mixture forms a ball that doesn't separate.
It doesn't have to stay all of a piece but should mainly follow your spoon around the pan.
Remove from heat and cool slightly. Just go throw the egg shells in the garden, wipe the counter top and put the flour sifter away. It doesn't have to cool very long.
Add the eggs, one at a time, beating after each egg until the pastry is smooth.
Drop by heaping tablespoons onto a greased cookie sheet, 3 inches apart.
With a little practice, you'll know how heaping to make the Puffs and will end up with all 12 on one cookie sheet.
I think the secret to a big Puff is be gentle. Just dip a heaping tablespoon and gently coax it onto the cookie sheet. Don't add to it or take any dough away -- don't adjust the size! Just live with it! Practice making them all one size.
Make sure the oven has preheated, then . . . Bake at 450 degrees for 25 minutes.
Turn the oven down to 325 and bake another 20 or so.
Don't bang the oven door shut and don't do the Highland Fling in the kitchen for this next hour. After that you can clog whenever you want.
When nicely browned all over, take them out of the oven. Some recipes say to split the cream puffs now to let them dry but Gramma didn't and I won't either.
So split one when you can't wait any longer or when you have the cream whipped. Fill with vanilla pudding or whipped cream or whipped cream with sliced bananas. Himself says they are good just stuffed with a little jelly but I am pretty sure I want mine with whipped cream and bananas.
And if you knew my mother-in-law, you won't make these lovely creations without thinking of a lovely lady.
