We had a great girls' night out!
Dan, thank you for taking the sisters around in the limo.
Annie, thank you for making the delicious dessert.
Sisters, thank you for coming!
Blue Ribbon Cream Puffs
Ingredients:
Shells
1/2 C butter
1 C sifted flour
1 C water
1/4 tsp salt (less if using salted butter)
4 large eggs
Filling
8oz softened cream cheese - I like Philadelphia the best (leave out of fridge for 2 or more hours before using)
1/2 - 1 C powdered sugar
2 cups whipping cream
1 vanilla bean - seeded (or 1 tsp vanilla extract)
Directions:
Shells
1. In medium sauce pan, slowly bring water with butter and salt to boiling. Remove from heat.
2. With wooden spoon, beat in flour all at once. Return to low heat, continue beating until mixture forms a ball and leaves side of pan (will probably take less than a minute)
3. Remove from heat. Beat in eggs one at a time with an electric mixer. Beat each egg until mixture is smooth before adding the next one.
4. Continue beating until dough is shiny and satiny and breaks in strands (this takes about 8-10 minutes).
5. Drop by rounded tablespoonfuls 2 inches apart, onto an ungreased cookie sheet.
6. Bake at 400 degrees for 30 minutes until puffed and golden brown. They should sound hollow when tapped with fingertips.
7. Cool completly on a wire rack, away from drafts.
8. With a sharp knife, cut off tops. Remove any pieces of soft dough inside.
Filling
1. Beat softened cream cheese until smooth. Add vanilla and powdered sugar. Beat until softened.
2. Add whipping cream all at once. Beat until whipped.
3. Fill shells and replace tops
4. Sprinkle with powdered sugar.
Variations:
Chocolate: Make filling as directed. In a separate microwavable bowl add 1/2 C Chocolate chips and 1 T milk. Microwave for at 15 second intervals, stirring after each time until melted. Allow to cool some. Add to whip cream and beat again until mixed. After filling each puff, top with a chocolate icing (melt some more chocolate and milk (about 1/3 as much as before), add more milk (a few drops at a time) and powdered sugar until able to drizzle over the top of cream puffs.
Berry: Make filling as directed. Add 1/2 C thawed or fresh berries and beat until mixed. Fill each puff. Top with berry icing made from berry syrup and powdered sugar. Thin using water until able to drizzle on top of cream puffs.
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