AUNT PAT’S FAMOUS CREAM PUFF RECIPE

The goal with my blog is to offer healthy recipes and options, MOST of the time. But this jewel of a recipe just has to be shared and I’ve been waiting months to present my Aunt Pat’s famous cream puff recipe to you. You’ll swear they are the best cream puffs you’ve ever seen, because they are gorgeous. And when you taste them? Real sweetened whipped cream and delicious creamy custard in a perfect golden crust. Yes, they’ll also be the best cream puffs you’ve ever tasted.

These little beauties have been the star of our family’s Easter dinners since I can remember. When they come through the front door I am sure they’re backlit with heavenly light. My husband worries I’m giving away some family secret by sharing it. But, I’m generous. And I would love if these became a family tradition for you too.


This began as a cute little recipe clipping titled ‘Ingrid’s Austrian Cream Puffs’ which ran in our local newspaper. So long ago that Ingrid is also listed in parenthesis as Mrs. James L. So-and-so. I did a little research and found out that Ingrid was once a member of the Austrian Olympic Diving team. She gave up her Olympic dream and nursing career all for love and followed James to Utah after nursing his war wounds in Austria. I’m so glad she submitted the recipe and even more grateful that my cute and hip Auntie cut it out,  improved it and has been making them for our family ever since.

Ingredients

• Cream Puff Shells
• 1 cup water
• 1/2 cup butter, 1 stick
• 1 cup all-purpose flour
• 4 large eggs
• Custard Cream Filling
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk, heated to warm
• 4 egg yolks, beaten
• 2 teaspoons vanilla
• For the sweetened whip cream
• 1 pint whipping cream
• Granulated sugar to taste
• Vanilla to taste
• Confectioners' sugar
• Cook's note: You will need a total of 8 eggs for this recipe, but you use 4 eggs in the cream puff shells, and then 4 egg YOKES for the custard.

Instructions

1. For the cream puff shells:
2. Place oven rack one place below middle. Preheat oven to 400F degrees. Set aside a regular muffin pan (12 or more), very lightly buttered. Note: If you can, use a regular aluminum muffin pan, NOT a dark non-stick pan (see notes for more information). The puffs will be much bigger with the regular silver tin pan.
3. In a medium sauce pan, bring water and butter to a low boil over medium-high heat. Reduce heat to medium-low and add flour, stirring well until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating with spoon or large fork until dough is smooth. Beat additional 10 to 15 seconds as this will increase the volume of the dough.
4. ...................................

for full recipes please see : gooddinnermom.com