Cream Puffs

When I first read this recipe, I did roll my eyes and wonder what the hell. Cream Puffs, they don't even sound nice. The recipe is so lacking in ingredients I honestly thought most may have been missing from the list. Apparently not, this is possibly the easiest thing I've cooked in, like, forever! 

When I was a kid, I used to shy away from cream, butter and milk. I really hated how they tasted and felt. Let us not think of my bone density as a result of this... So anyway, while it pains me as a person who is now somewhat obsessed with food, I have to confess I chose mock-cream pastries over real-cream pastries as result of this food aversion. They weren't great but they weren't creamy. I'm so ashamed. The point is, I think that's what I had in mind when I read this recipe. Mock cream pastry things. Terrible. So terrible.  

Imagine my delighted surprise when I had whipped these together in less than 10 minutes (before cooking). It was amazing. They looked terrible while cooking and I was gearing myself up for another baking fail like the Scones of Horror, so I turned on the timer and just left them be, figuring they'd do what they do best sans watching. 

I came back to a dozen puffed up balls of pastry that looked like they were meant to look. It was thrilling. Once cooled and filled with cream, I raced over to my neighbour's house to share my baking happiness (and for some doggy cuddles from my favourite happy puppy in the street). Also, who the hell can polish off a dozen Cream Puffs on their own. I can't, everyone had seconds though, so I'm pretty happy with how they turned out. I'm estimating they lasted less than an hour after cooking. This may be a reliable contender against Coffee Biscuits for a small but growing list of 'foods that could bring about world peace'. 

Cream Puffs

1 tbsp. butter

½ cup boiling water

½ cup self-raising flour

2 eggs

Cream, for filling

Icing sugar, for dusting

Preheat oven to 160°C

In a saucepan on low heat, melt the butter. Add the ½ cup of boiling water, then sift in the flour, stirring quickly. Remove from heat and add the eggs one at a time, beating quickly until smooth.

Dollop tablespoon sized amounts of the mixture onto a greased tray and bake for 25-30 minutes.

When cold, slice into the base of each puff, and fill with cream. A teaspoon’s worth should be enough for each one. Dust with icing sugar. 

Share with neighbours and friends alike. 

~

For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.