Karen, Mom and Scott jumped in to help Kirsten finish
the challenging white in this puzzle portrait gift from McKay & Jess.
Cream Puffs
1 c. water
1/2 c. butter
1 c. flour
4 eggs, lightly beaten
1 t. vanilla extract (to reduce the "eggy" taste)
Heat oven to 400*. Heat water and butter to a rolling boil. Add flour and stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time, continuing until smooth. Drop scant 1/4 cup dough onto a cookie sheet with parchment paper to prevent burning. This makes 12 large cream puffs. May also use a smaller scoop to make about 40 cream puffs, or 60 tiny puffs using a teaspoon. For the larger puffs, bake 35-40 minutes or until puffed and golden (do not remove too soon or they may collapse). Cool. Cut tops off and save. Pull out any filaments of soft dough. Carefully fill puffs with pudding or whipped cream with sugar or strawberry jam mixed in near the end of whipping. Replace tops and serve. Enjoy!
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