The Chef in Stead





June 1st, 2009
Cream Puffs



This classic pastry dough can be used in profiteroles, éclairs, and religieuses. It can also be used to make some awesome deep fried cheese balls and mixed with mashed potatoes is also really nice.

1/2 cup butter
1/2 cup water
1/2 cup milk
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

In a large saucepan, melt the butter, milk and water... just before it boils quickly add salt and flour and vigorously stir until a sticky batter is formed.

Remove from heat and transfer into a large bowl so you can beat in the eggs, one at a time with a wooden spoon, until the batter is smooth.

Spoon on a tray with parchemin paper and add an extra tray under for extra protection (double baking tray).

Bake in a pre-heated oven at 400F for 20 minutes. Then reduce the heat to 350F for 10 minutes. Then place a wooden spoon in the door of the oven for 10 more minutes to keep the door open just a little...until each balls are golden and firm.

Fill each balls with cream, custard, ice cream, berries or any other filling you can think of...






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