Cook's Catalyst - Chapter 10 - It Isn't Always Pride that is Puffed Up!

Chapter Ten It Isn't Always Pride That is Puffed Up You never thought you would learn to make crepes. If crepes start appearing in your menus, can cream puffs be far behind? Creative cooks need basic beginnings. Even during those pre-payday times, cream puffs are not out of the realm of the possible. The following recipe for cream puffs may surprise you with it's ordinary ingredients and ease of preparation. Cream Puffs One cup water ½ cup butter or margarine One cup all-purpose flour 4 eggs Preheat oven to 400 degrees. Bring the water and butter to a boil in a pot. Stir in the flour all at once and stir over low heat until mixture forms a ball. This happens fairly soon. Don't let it scorch! Remove dough from pan and place quickly in mixing bowl. Beat in the eggs all at once. Continue until batter is smooth. Drop by heaping tablespoons onto an ungreased baking sheet. The cream puffs take 30 to 40 minutes to bake. Try not to open the door until they have been going 20 minutes. The cream puffs should be well puffed up and golden. Cool before filling. Like crepes, cream puffs can be either dessert, dinner or appetizer. If you are in a hurry and desire something sweet, cut a slit in the side of the cooled puff and fill with whipped cream. Serve immediately. During the summer months, try strawberries and top each cream puff with a flourish of whipped cream. Ice cream can happen, too. A drizzle of hot fudge can only compliment your kitchen creation. If you like a pudding filling, there is a boxed flavor favorite at your supermarket. If you want an impressive dinner presentation, try filling them with creamed chicken, tuna salad or ham salad. These are suggestions to get your creative juices going. Going to a potluck? Drop the cream puff batter on the baking sheet in teaspoon-sized blobs. You want small ones here. When they are cooled, slit them on one side and fill with favorite potted meats. They pile up in a beautiful pyramid and are fun to eat, especially if you use a variety of fillings. You need drier fillings here or you could end up with a collapsing, soggy presentation. Making cream puffs was always an event in my mother's kitchen. And to my youthful mind, she never did make enough of them! Back then, I preferred my puffs plain and was always chagrined to see her fill them up. I have gotten smarter on that score but deal with the same problem with my children now. All I have to do is smell them baking and I am momentarily back in my mother's kitchen, waiting impatiently at the table for the outcome of the oven.