Sharon's Cream Puffs
Ingredients
- 1 cup water
- 1/2 cup butter
- 2 tsp sugar
- 1 cup flour
- 3 eggs ( add a fourth if not glossy)
- 1 beaten egg and 1 1/2 tsp water for egg wash
Instructions
- All ingredients
- Preheat oven to 425
- in saucepan bring water, butter, sugar to a rolling boil
- Remove immediately stir in flour
- Return to heat stirring to remove moisture from batter
- Scrape mixture into mixer bowl, with mixer bowl runnning (Sharon did this by hand) add one egg at a time
- the batter should be thick bus should drop easkily from beaters
- Scoop or spoon onto a parchment lined baking sheet
- if you are experienced in using a parchment bag go ahead but Sharon's try was a fail and they ended up looking like poo
Notes
Poo? I mean cream puffs that plopped and Popovers that popped
Sharon made cream puffs all the time when the sisters were growing up but using a pastry bag for the first time caused them to plop like poo, ooh! The old way was a no fail way.
Do not be afraid to try something new or a new way of doing things. Popovers were quick & easy to make like Suzy likes to make. The cream puffs were something Sharon made often growing up but never used a pastry bag for. The poof in the puffs, while let’s just say the shape of the poof was minus the f.
Fill the popovers with whipped cream or try the fruity fillings Suzy shows you how to make in this other video.
Episode 7 The Best, The Worse Popovers that popped and puffs that plopped
Sharon had been making creme puffs since she was in high school. The fail came in when she tried to use a fancy tip and pastry bag. They looked like the poo emoji. The one the sisters are never afraid to try a new technique or recipe. Some you win some you lose. It just gives you something to laugh at when it fails.
Popovers and Cream Puffs
Ingredients
1 cup milk
1 tblsp melted butter
1 cup flour
2 beaten eggs separated you will add one at a time
Directions
- Preheat oven to 450
- Butter or greas pans liberally ( depending on your pan they can reallly stick)
- You can dust them with sugar, flour or even Parmesan cheese
- The batter should be no heavier than cream ( add more milk if needed)
- Fill cups 3/4 full . Do not overfill
- Bake at once for 15minutes; without opening oven door reduce the heat to 350 and bake 20 minutes longer
- Sidewalls must be firm otherwise the sides will collapse.
- Prick with a knife to let steam escape
- Carefully remove from pan. Serve warm with butter or noe the toppings from Episode 8
Notes
- In Episode 8 we show how to make some fillings for the popoovers and creme puffs
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