One of my favorite treats growing up were the cream puffs my Mom made. We didn't have them often, but when we did they didn't last long! A few weeks ago I made Berries with Mascarpone Cream, and the cream tasted so similar to the cream my Mom used to put in her cream puffs. That recipe takes awhile to make, so I decided to make the puffs and make the mascarpone cream for them instead. These turned out fantastic! We had dessert in less than 45 minutes and they are easy to make!
The puff recipe came from a vintage Betty Crocker cookbook. I believe it may be in the newer ones too! Timeless recipe for sure! Can't wait to try more recipes from this amazing cookbook!
Cream Puffs (print recipe)
What you need:
1 cup water
1/2 cup butter
1 cup flour
Pre-heat oven to 400 degrees. Bring water and butter to a rolling boil in a medium saucepan. Stir in the flour. Stir vigorously over low heat until mixture forms a ball. Usually 1 minute. Remove from heat. Beat in the eggs in one at a time until smooth. Drop spoonfuls onto an ungreased baking sheet about 3" apart. You should have 10-12 puffs. Bake for 30 minutes, until lightly browned. Cool slightly, then fill with the mascarpone cream. Serve immediately or refrigerate.
The original recipe for the puffs called for 45-50 minutes baking time, in a Betty Crocker cookbook from 1961. We only needed 30 minutes of baking time. Adjust cooking time if needed.
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On the blog... one year ago: Shrimp with Summer Squash and Tomatoes
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This recipe was featured at: Love Bakes Good Cakes