From the kitchen of Stephanie Knewasser
In a pot, over medium heat:
1 c water
1/2 c butter
1 Tbsp sugar
1/2 tsp salt
Bring to a boil.
Add:
1 c flour
Stir until dough forms a ball.
Move dough to a mixing bowl.
Let cool for a few minutes.
Add, one at a time:
4 eggs * I beat each egg before adding it when stirring by hand.
Line cookie sheets with silicone baking mats or parchment paper.
Use 2 spoons to drop dough onto lined sheets.
If there are peaks, flatten them so they won’t burn.
Bake @ 450, 17 minutes
If the puffs go through a rapid temperature change, they will deflate. If you are only making one tray, turn oven off, crack the door and leave the puffs in the oven for a bit before moving. Leave cream puffs on tray to cool.
Let cream puffs cool completely before filling.
Slice cream puffs in half to fill.
Fill just before serving.
Fillings:
- Pudding:
1 large box pudding
2 c milk
1 c heavy cream
Beat until creamy and smooth, I use a blender of food processor.
- Cream:
1 c heavy cream
2 Tbsp confectioner sugar
1 tsp vanilla
Beat to stiff peaks, careful not to overbeat, I use a stand mixer.
- Ricotta
1 1/2 c ricotta, should be dry- drain if wet
1/2 c + 2 Tbsp sugar
1 tsp vanilla
Beat until smooth, I use a stand mixer.
- Chocolate Topping:
Melt in microwave or double boiler:
1/2 c semi sweet chocolate
1 Tbsp butter
Stir in, a little at a time, until smooth:
1-2 Tbsp cream
Dab a little on top of filled cream puffs.
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