Cream Puffs

Don't be intimidated by these.  They are more simple to make than you would think.

Ingredients: 

1 cup water
1/2 cup butter
1 cup flour
4 large eggs

First place the bowl and beaters that you'll be using later to whip the cream in the fridge until ready to use.

Heat water to boiling in a small saucepan. Add butter and bring back to boil. Add flour all at once and stir until it comes away from the sides of the pot. It will look like sticky mashed potatoes.

Remove from heat and add eggs, one at a time, beating with mixer until smooth. 

Drop by heaping tablespoonfuls, swirling the dough to a peak, onto a parchment lined baking sheet a few inches apart.

As you can see here they puff up quite a bit, hence the name "Puffs" :  ) 

Bake at 425 F for 20 mins. Reduce heat to 325 F for another 15-20 mins. Beauty...

Remove from oven and slice a cap off the top with a sharp knife, trying to use the natural indentations.

Remove the soft dough from the inside and discard. Let dry completely on rack.

Filling:

2 cups whipping cream

1/3 cup icing sugar

3 tbsps meringue powder

1/2 tsp vanilla

Take your chilled bowl and beaters out of the fridge and whip the cream.  Once thickening add the remaining ingredients and whip until really nice and thick.  Fill your cream puffs.

Top with:

1/2 cup chocolate chips

2 tsp butter

Microwave the chocolate chips and butter 10-15 seconds at a time and stir until melted.
Dip the caps in chocolate

and place on top of the cream puffs.

I had enough cream to fill 12 puffs and will be filling the remaining 3 with ice cream soon....yum!

Makes 15 

Original recipe from Five Roses Cookbook

Update:

If you have leftover puffs, freeze them.  When you want them defrost in fridge. I filled mine with chocolate ice cream and topped it with caramel sauce and walnuts.
The possibilities are endless.