14 September 2010

Cream Puffs (Robert D'Angelo)

Robert D'Angelo is an obstetric anesthesiologist -- and a really nice guy -- that I know through work connections. He was recently in town on business and we had dinner and got to talking Italian foods. He sent this recipe when he got back home (North Carolina). It's awesome! Thanks Robert.

Cream Puffs: Crisco Recipe

Preheat oven to 450 degrees

½ cup Water

½ cup Crisco

1 cup Flour

¼ teasp salt

Bring water, Crisco, and salt to a boil, add flour and mix until it forms a thick ball

Remove from stove and Let cool about 10 min

4 extra-large eggs (beaten), add to above mixture and stir until it smooth

Drop heaping tablespoons onto well greased pan (makes 9-10 puffs)

Bake at 450 degrees for 10min, then 400 degrees for 18-20 min

Remove and let cool about 10 min, then cut small hole on top of each puff

Place back into turned off but still warm oven to dry (about 15-20min); this step is optional but puffs will be a little softer if you don’t dry them.

Remove, let cool, fill with cream, place cap on top, and sprinkle puff with powdered sugar

Cream Puffs: Butter Recipe

Preheat oven to 450 degrees

1 cup Water

1 stick Butter

1 cup Flour

Bring water and butter to a boil, add flour and mix until it forms a thick ball

Remove from stove and Let cool about 10 min

4 extra-large eggs (beaten), add to above mixture and stir until it smooth

Drop heaping tablespoons onto well greased pan (makes 9-10 puffs)

Bake at 450 degrees for 10min, then 400 degrees for 18-20 min

Remove and let cool about 10 min, then cut small hole on top of each puff

Place back into turned off but still warm oven to dry (about 15-20min); this step is optional but puffs will be a little softer if you don’t dry them.

Remove, let cool, fill with cream, place cap on top, and sprinkle puff with powdered sugar

Cream Filling

½ cup Sugar

¼ cup Flour

¼ teasp Salt

1 ¾ cup Milk

Mix dry ingredients above, then add to milk and cook using low-to-medium heat, stirring constantly until it comes to a rolling boil and thickens into pudding

Remove and let cool about 10min

2 Eggs (beaten), add to cooled pudding, mix well, and reheat until it begins to boil, remove

1 ½ tablspn Butter

1 ½ teasp Vanilla, add butter and vanilla, mix and let cool in refrigerator before adding to puffs

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