One of my earliest culinary feats besides Kraft macaroni and cheese with cut up chunks of hotdogs in it, was cream puffs. Quite the leap, I know. The reason was simple. We had A LOT of cream. Mum bought milk from a friend up the road who had a jersey cow. The milk would come in a tall glass gallon jar. The cream would rise to the top and I would skim it off. With the cream I would make cream puffs and sometimes butter. I call this dessert Basil’s Cream Puffs because our neighbor Mr. Basil Busby always requested them on his birthday. He rarely shared them which is testament to their goodness. He was one of the most ingenious people. He taught me how to ride and for that I am most grateful.
Puffs;
½ cup Unsalted Butter
1 cup Boiling Water
1 cup White Flour
½ tsp. Salt
4 Eggs
Filling;
1 Small Carton of Whipping Cream
1 Tbsp. Sugar
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Glaze;
1 cup dark chocolate chips
¼ cup milk
Boil water in a medium size pot, add butter, and salt. Remove from heat and then add flour, stir briskly with a wooden spoon. Add one egg, beat in. Then, the second, beat in. Then, the third, beat in. And, finally the fourth. Place by tablespoonfuls onto an ungreased baking sheet. Bake at 425F for 15 minutes, then reduce heat to 375F and bake for a further 25 minutes. Remove and set puffs on a cooling rack. Inset a knife in the side to let steam escape. If you miss this step you’ll have soggy puffs. We want them to cool and to dry.
Whip cream, add sugar. Slice the puffs in half, fill with cream, place tops back on and refridgerate.
Make glaze by melting chocolate with milk either over low heat in a pot or in the Micro for a minute or two. Drizzle the warm sauce over the Cream Puffs and serve.
This is not a dessert that keeps well. You end up with soggy bottoms and no one wants a soggy bottom! These darlings are so fantastic and so naughty that they won’t last long anyway.
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