This weekend I have “migrated” to Denver to attend a get-together with my “turtles”. In this case “turtles” = a group of Mom’s of kids with diabetes I met in an online support group for parents of Children With Diabetes some 14 years ago. I would tell you how we got the nickname of turtles…but then I would have to kill you…and we don’t want that. Actually, it’s a long somewhat boring story, unless you are a turtle…so I will spare you.
Instead, I’m going to share with you a tasty treat the daughter of one of the turtles (turtle-in-training) made us yesterday! CREAM PUFFS! I’m kind of embarrassed to admit that I’ve NEVER made (or even considered making) Cream Puffs before. I have enjoyed EATING them on many special occasions…but it never occurred to me to actually attempt to MAKE them. Don’t ask me why….because according to our “chef” Sarah, they are quite easy to make! As a matter of fact, the recipe she uses she said she copied out of a cookbook for kids that she borrowed from the library when she was in elementary school! Well, if 1st to 5th graders can do it….I figure I can as well. :-) So, as soon as I get home on Monday…I’m making them! But until then, I can’t resist sharing the recipe with you. They were SO light and delicious and the turtles “snapped” them up in an instant! ;-)
- 4 Tablespoons butter
- 2/3 cup water
- 1/2 cup all-purpose flour (can substitute GF flour/baking mix)
- 2 eggs, lightly beaten
- a small carton of whipping cream and 1/4 cup powdered sugar
For the sauce:
- 1/2 cup chocolate chips
- 2 Tablespoons water
1. Grease two baking sheets, then hold them under cold running water for a few seconds.
2. Cut the butter into small pieces. Heat it in a saucepan with the water over low heat. Sift the flour onto a sheet of greaseproof paper.
3. When the mixture in the pan starts to boil, take it off the heat and pour in all the flour
4. Beat the mixture for a minute, until it is smooth and comes away from the sides of the pan easily.
5. Let the mixture cool for about five minutes. Then, add a little egg and stir it in hard. Repeat this until you’ve added all the egg.
6. Put teaspoons of the mixture onto the baking sheets and put them in the oven. After 10 minutes, raise the temperature to 425 degrees F.
7. Bake the puffs for another 10-15 minutes, until they are golden brown and puffy. Then, lift them out of the oven.
8. Put the puffs on a wire rack to cool. Cut a hole in the side of each one with the point of a knife, to let out any steam.
9. Whisk the cream and sugar until it is thick and forms peaks when you lift the whisk. Then, use a teaspoon to fill the hollow inside each cream puff with cream.
10. To make the sauce, put the chocolate and water into a heatproof bowl. Heat it gently over a pan of bubbling water until the chocolate melts. Stir the sauce until it’s smooth.
11. Pile the cream puffs in a heap on a large plate, then pour the hot chocolate sauce over them. Serve them right away, while the sauce is still hot.