I found this recipe for Cream Puffs
The recipe was so simple and easy
This plate was filled with no room
As you can see,
only two left!
I did send a small plate home with
our dinner guest
and saved one or two
The two things I did differently..
I baked the pastry the day before
I was serving them for dessert.
Placed them whole in an air tight
container and refrigerated.
I chose to bake the "traditional"
shape of a cream puff, using a
spoon and spatula to place each
one on a cookie sheet...
However, you can pipe them
onto the cookie sheet as well,
creating your own design.
I also made the first part of the
cream filling the day before.
Placed the clear wrap on top,
let it cool to room temperature
and refrigerated. The following
day I whipped up the second
part and with a mixer on low speed
added the first part to the whipped
cream mixture...after this was very
smooth in texture, I then hand mixed
the filling for an all over smooth finish.
Preparing the pastry the day before
I found the pastry to be very soft and remained
fresh, they were so easy to work with
and turned out beautiful as you can see...
And...they were a huge hit for our
dessert after dinner.!!
I will be making this recipe many
more times in the future..!