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Prep Time: 70 Minutes Cook Time: 25 Minutes |
Ready In: 95 Minutes Servings: 36 |
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We always made cream puffs for special occasions when I was growing up in a family of seven. My favorite filling, then and now, is whipped cream and nutmeg-spiced peaches. Ingredients:
1 cup water |
1/2 cup butter, cubed |
1 teaspoon ground nutmeg |
1/8 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
2 cups heavy whipping cream |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
2 cups chopped peeled fresh or frozen peaches, thawed |
additional confectioners' sugar |
Directions:
1. In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
3. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
4. Just before serving, fill puffs with whipped cream and peaches. Dust with confectioners' sugar. Yield: 3 dozen.
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