Wednesday, February 3, 2010

Cream Puffs filled with Lemon Curd

I love pastry and Cream Puffs are no exception and the fact that they are terribly easy and quick to make - makes them even better. Make a batch of Cream Puffs and fill them with whatever you wish. Sweet or savory. These puffs are great stuffed with Chicken Salad. I made them recently and filled them with a mixture of Lemon Curd (Trader Joe's) folded into 2 cups real whole whipped cream whipped in the Kitchen Aide. A little drizzle of chocolate sauce and heaven....
This recipe is from the classic checkered cookbook - Betty Crocker.
Cream Puffs
1cup water
1/2cup butter or margarine
1cup Gold Medal® all-purpose flour
1.Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
2.On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

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