I made these for the big Easter gathering at the Farro homestead this year, and they were such a big hit that I made them again for Mother’s Day. I’ve been using this recipe for more than 30 years, and I highly recommend it. Enjoy!
MINI CREAM PUFFS
½ cup Water
¼ cup Margarine or Butter
½ cup All-Purpose Flour
Cream Filling (below)
Heat oven to 400 degrees.
Heat water and margarine to rolling boil in saucepan.
Stir in flour. Stir vigorously over low heat until mixture forms a ball,
about 1 minute. Remove from heat. Beat in eggs all at once.
Continue beating until smooth.
Drop dough by tablespoonfuls onto ungreased cookie sheet.
Bake until puffed and golden, about 30 minutes. Cool away from draft.
Cut off tops; pull out any filaments of soft dough. Fill puffs with cream filling.
Replace tops. Dust with powdered sugar. Refrigerate until serving time.
Makes about 20 cream puffs.
1/3 cup Sugar
2 tablespoons Cornstarch
1/8 teaspoon Salt
2 cups Milk
2 Egg Yolks, slightly beaten
2 tablespoons of Margarine or Butter, softened
1 teaspoon Vanilla
Mix sugar, cornstarch, and salt in a 2-quart saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture. Boil and stir 1 minute. Remove from heat.
Stir in margarine and vanilla. Cool.