Who's A Cream Puff...?

I found this recipe for Cream Puffs

over at

My Kitchen Cafe

The recipe was so simple and easy

to follow....

This plate was filled with no room

to spare....

As you can see,

only two left!

I did send a small plate home with

our dinner guest

and saved one or two

for later:))

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..!

Enjoy
K