Mom’s Cream Puffs

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Welcome to e-color with Claudia. Preheat your oven to 400 degrees.

In a medium-sized saucepan, combine 1 cup water and 1/2 cup butter; bring it to a gentle boil.

Once boiling, reduce heat to low and add 1 cup sifted flour all at once. Stir quickly until a dough forms that leaves the sides of the pan.

Remove from heat and transfer the dough to a mixing bowl. Let it cool for about 1-2 minutes.

Add 4 eggs one at a time, mixing well after each addition until the dough is smooth, velvety, and sticky.

Spoon heaping teaspoons of dough into a mini muffin tin, spacing them about three inches apart.

Bake in the oven for 15-20 minutes until lightly browned and the inside is dry. Poke holes in each puff with a wooden skewer to prevent collapsing.

Transfer the baked puffs to a wire rack and let them cool completely. They can be made a day in advance, but store them carefully in the refrigerator.

For the custard, in a medium saucepan, combine 3/4 cup sugar, 3/4 teaspoon salt, and 9 tablespoons flour. Add 3 cups half and half and bring to a boil over medium heat, stirring until thickened.

In a separate bowl, scramble 3 eggs. Take a spoonful of the thick mixture and stir it into the eggs, then pour it back into the saucepan and stir until it boils again.

Once thickened, transfer the custard to a bowl and add 3 teaspoons of vanilla. Let it cool completely.

Whip up some whipping cream with a little dash of sugar and vanilla extract.

To fill the cream puffs, use a bread knife to make a slit in the tops, remove the caps, and fill with custard. Top with whipped cream and replace the caps.

Sprinkle powdered sugar on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens