Cream Puffs

Not sure what made us decide to make cream puffs.  They are a bit famous as a treat at the Wisconsin State Fair, but it wasn't Fair weather when Eleanor and I had this idea.  We had been thinking about making these for awhile, so on a recent Saturday with the only post swim practice plan being homework and cleaning, we decided to make these. And since Paul was gone it was more for us:)

We made pudding for the filling (a previous blog post from 7/21/11).  After I photographed these we had the idea of drizzling chocolate sauce over the top. Yea, that was a good idea.

The recipe we used to make these is the one in the cookbook Good Housekeeping Illustrated Cookbook.
1/2 c butter
1 c water
1/4 t salt
1 c flour
4 eggs
Heat butter, water, and salt over medium heat until mixture boils.  Remove from heat.  Add flour all at once.  With wooden spoon stir vigorously until mixture leaves sides pan.  Preheat oven to 375 degrees.  Add eggs one at a time, beating well after each addition, until smooth.  Cool slightly.  Drop mixture onto cookie sheet (I used silpat) in 2 large mounds.  Bake 50 minutes.  Remove from oven and cut slit into each side.  Return to oven and bake 10 more minutes.  Turn off oven and leave the puffs in the oven for 10 more minutes.  Cool.  


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