{"id":3932,"date":"2023-08-09T13:10:36","date_gmt":"2023-08-09T13:10:36","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3932"},"modified":"2025-02-24T00:06:10","modified_gmt":"2025-02-24T00:06:10","slug":"cream-puffs","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/cream-puffs\/","title":{"rendered":"Cream Puffs"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Stephanie Knewasser<\/h4>\n\n\n

In a pot, over medium heat:<\/p>\n

1 c water<\/strong><\/em><\/p>\n

1\/2 c butter<\/strong><\/em><\/p>\n

1 Tbsp sugar<\/em><\/strong><\/p>\n

1\/2 tsp salt<\/em><\/strong><\/p>\n

Bring to a boil.<\/p>\n

Add:<\/p>\n

1 c flour<\/em><\/strong><\/p>\n

Stir until dough forms a ball.<\/p>\n

Move dough to a mixing bowl.<\/p>\n

Let cool for a few minutes.<\/p>\n

Add, one at a time:<\/p>\n

4 eggs<\/strong><\/em> * I beat each egg before adding it when stirring by hand.<\/p>\n

Line cookie sheets with silicone baking mats or parchment paper.<\/p>\n

Use 2 spoons to drop dough onto lined sheets.<\/p>\n

If there are peaks, flatten them so they won’t burn.<\/p>\n

Bake @ 450, 17 minutes<\/p>\n

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.<\/p>\n

Let cream puffs cool completely before filling.<\/p>\n

Slice cream puffs in half to fill.<\/p>\n

Fill just before serving.<\/p>\n

Fillings:<\/h4>\n