This has to be the easiest
cream puff recipe.
It is literally full proof.
No soggy middle here.
Simple stirring together of
water, butter, salt, sugar and flour
over heat.
The saucier pan really
pulled it's weight.
Dough on parchment
ready for the oven.
Rose has a great method of
first baking the puffs
at a higher temperature,
then
lower temperature
and finally no
no temperature at all.
It only requires patience.
Filled with egg salad
they are delectable.
I'm so happy to
be able to make
cream puffs
and be assured
they won't be a soggy mess.
~
by
Rose Levy Beranbaum
Looks really delicious !! Filing with egg salad is a great idea.
ReplyDeletePuffs look great Vicki … and cute party sized with egg salad :)
ReplyDeleteGreat idea to use egg salad with it!!! So creative! I'm going to do that too with my puff still in freezer..:D
ReplyDeleteWhat do you put in your egg salad? We love dill so that's what this version is with shredded fresh basil. So many different combinations. I love to hear how people make it.
Deletevicki , I was going to make these love pastry puff, yours are very well done indeed "beautiful ", my mother got very sick and couldn't make them , maybe some time later...
ReplyDeleteYummo egg salad - I love curried egg particularly. They certainly look delectable.
ReplyDelete