Imbolg Cream Puffs
These go over VERY well and they look so professional! This is my mum's recipe, passed onto me.
You Need:
You Need:
- 1/2 cup of margarine or butter
- 1 cup of all-purpose flour
- 4 eggs
- 1 cup of water
- 1 teaspoon of salt
- Pudding, whipped cream, ice cream, sherbert or fruit
- Powdered sugar
- In a large sauce-pan, combine butter, 1 cup of water, and 1/8 teaspoon of salt.
- Bring to a boil.
- Add flour all at once, stirring vigorously with wooden spoon.
- Cook and stir mixture till it forms a ball that doesn't seperate.
- Remove from heat and cool for 10 minutes.
- Add eggs, one at a time, beating after each addition till smooth (the smoother the better)
- Drop batter by heaping Tablespoons (or squeeze onto pan with pastry bag), 3 inches apart onto a greased baking sheet.
- Bake in a 400 degree F. oven for 30-35 minutes or until golden and there are no white spots.
- Remove puffs from baking sheet immediately and cool on a wire rack.
- Using a sharp knife, slice the tops off of the puffs and remove any soft dough from inside, leaving the puffs hollow. (Be gentle because this pastry can be delicate)
- Fill puffs with the whipping cream (or other choice of filling), and replace the tops.
- Lightly sift powdered sugar over puffs.
