I’d love to give you a little more about myself, but when it comes to food – I just eat it. I love food, and I have my grandfather to thank for that. No, he was not a chef by trade, but he was the chef at the fire house where his primary job was firefighting. At home, he was a father to five and a husband to the most wonderful lady I’d ever known (yes, my grandmother).
Particular when teaching me his recipes, I’d get close to what he’d make but it was not quite the same, it always seemed to taste better when he’d make it. When he passed away, I got the best thing to remember him by – his recipe book; recipes were either handwritten or typewritten. Such a big part of him stayed with me when I inherited it, that I made copies for all of those who’d lost him (family and very close family-friends). I’ve never shared his recipes with anyone else, as I enjoyed keeping it all secret.
Because of his food, I’ve developed a love for cooking; I love hosting for friends and family, and therefore, when hosting, I’ll often make something from his book. I get asked to share recipes and I never do, until now – I’m ready to share a little piece of him with the world, one recipe at a time – his cream puffs.
- 4 Eggs
- 1 cup Flour
- 1 cup Water
- 1/2 cup Unsalted butter
- 1/4 tsp Salt
- 1L Whipping cream
- 3/4 cup Icing sugar
Preheat oven to to 350 degrees Celsius.
In a medium sauce pan, bring water and butter to boil. Lower the stove to low-medium and add flour and salt and continuously stir until dough detaches from the sides of the sauce pan, while creating a ball of dough in the middle.
Remove from heat and add one egg at time while mixing the dough thoroughly until well blended between each egg. When finished, dough should be smooth.
Using a baking sheet (lined with parchment paper), make small balls with the dough using two teaspoons, as dough will be sticky – balls should be about 1 inch wide. Plan baking sheet on the highest rack in the oven and bake for 25 minutes or until slightly golden on top. Let cool
In a separate bowl, on medium-high speed, whip cream while adding icing sugar a little bit a time. Whip until cream creates a peak.
Put whipped cream in an icing bag, using a filling tip, while poking a whole on the side of the puff and fill until full.
To add a little extra sweetness, dust icing sugar on puffs before serving. Puffs can be refrigerated for up to two days.