Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Originating in Denmark, this classic dessert is easy to make but has an elegant flair.
Heat oven to 400°F.
Combine water, butter and salt in heavy 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture just comes to a full boil. Stir in flour vigorously 1 minute or until mixture forms ball. Remove from heat. Cool mixture 10 minutes. Beat in eggs, one at a time, until smooth.
Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 30-35 minutes or until puffed and lightly browned. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Cut off tops; remove any filaments of soft dough. Just before serving, fill puffs as desired.
• Ice cream, frozen yogurt, sherbet or sorbet. Dust cream puff tops with powdered sugar or unsweetened cocoa or drizzle with purchased ice cream topping.
• Whipped cream, pudding or pie filling. Top cream puffs with melted chocolate chips, melted jelly or preserves, or fresh berries.
• Chicken, seafood, tuna or egg salad. Fill each cream puff with about 1/2 cup salad.
Mini Cream Puffs: Drop rounded tablespoonfuls of dough onto ungreased baking sheets. Bake 28-33 minutes.
Cream Puff Ring: Drop rounded tablespoonfuls of dough onto ungreased baking sheet in 9-inch ring shape. Bake 35-45 minutes.
Dietary Fiber: 0g
These are so easy to make and they look especially elegant when sprinkled with a little powdered sugar! A sure win for a newbie like me.
I have made these fluffy danish cream puffs for my family on special occasions and they have been enjoyed immensely. These puffs do not require a lot of time and effort and they can be filled with any desired fillings. I find myself making them with pudding or an italian homemade cream. You may use anything you`d prefer to entertain guests whether it be as an appetizer filling or as a dessert filling. When I make these as a dessert, I usually sprinkle them with powdered suger or drizzle them with melted chocolate. They are delicious!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1842
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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