|Christmas Cherry Cream Puff|
Here's an easy recipe you need to try.
A Christmastime staple -- Puffs!
These can be made ahead and stashed in the freezer until ready to use for hors d'oeuvres, or cream puff desserts--both party staples. You can make them large or small, like minis for little appetizers. You can fill them with ham, chicken or egg salad or you can chose to fill them with all the sweetness that you can think up! I will share many recipes for filling them next Saturday --watch for the link. But for now, here's how to make them.
They are very simple to make --follow the pictures! Basic Puff recipe
* 1/2 cup butter, cut up in pieces
* One cup flour
* 4 eggs
While bringing the water to a boil in a large saucepan on the stove, beat the eggs until all mixed. When the water boils, add the butter; boil until butter is melted then turn the heat off.
Then add the eggs all at once, and blend until thoroughly mixed and it looks a bit glossy.
Drop by round teaspoonfuls to make mini puffs or larger drops -- for luncheon size puffs, use a heaping tablespoon full. Drop onto an ungreased cookie sheet. **Optional--mist lightly with water for nicer crust.
Bake at 400 degrees for approximately 25 minutes until golden brown and not wet looking.
Move to a rack for cooling and then store in the freezer until ready to use. Will keep up to a month.
Then. . . See you on Saturday for oodles of recipe links to use your puffs! Just in time for a holiday party!