Cream Puffs Iii Recipe

Home : Contact

Choose Another Recipe

Recipe Categories:
Dessert


You are viewing:
Cream Puffs Iii Recipe

 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault


 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.




 



Cream Puffs Iii

 

Ingredients

1 cup water
1/2 cup unsalted butter
1 1/3 cup all-purpose flour
6 eggs



 

Preparation

1. Preheat oven to 400F. 2. Put the water and butter in a medium
saucepan, and set over medium-
high heat. Adjust the heat so that the butter is melted about the
same time as the water begins to boil. Off the heat, add the flour
all at once and stir until blended. Over medium-high heat, beat
the mixture until it forms a mass around the spoon and a film begins
to form on the bottom and sides of the pan. This indicates the
flour is cooked. 3. Add the eggs one at a time, beating well after
each addition. You
can use an electric mixer for this. The batter should be shiny
and fall slightly from a spoon when lifted. 4. Using a pastry bag
fitted with a 1/2" plain tip (or a spoon), form
3 to 4 inch mounds of dough on a greased cookie sheet, leaving 2
inches between each. Bake for 15 minutes. Lower the oven to 350F
and bake another 10 minutes, or until the puffs are browned and dry
looking. Let cool on the sheet. 5. When cool, cut the tops off the
puffs and carefully pull out any
uncooked parts from the inside. Place tops back on the cream puffs.
At this point, the puffs can be used immediately or frozen for later
use. ~--

 

 

Servings: 12

 

 

 

 


 

Cream Puffs Iii Recipe brought to you by Recipes 4U