At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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 until mixture just comes to a full boil (5 to 10 minutes). Stir in flour vigorously until mixture forms a ball (1 minute). 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 for 30 to 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 for 28 to 33 minutes.
Cream Puff Ring: Drop rounded tablespoonfuls of dough onto ungreased baking sheet in 9-inch ring shape. Bake for 35 to 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
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