Creme Puff’s Cooking Demo

Lets make some creme puffs because paying for the eclaires from the frozen food section just doesn’t cut it.

You’ll need these ingredients, which most household will have on hand at any given time. These are super easy, trust me.

First you’ll want to bring 1 C water to boil along with 1/2 C butter or margarine over high heat on the stove.

You’ll want it to get to a rolling boil.

Add 1 C flour.

Stir vigorously while still on stove, low heat.

You want it to get to the consistency of a ball, like this.

And at this point, you might want to look over at your children sitting quietly at the table where you accidentally left the open bag of chocolate chips within reach. You might be surprised.

But then again, maybe not. Now you’ll want to remove the pan from the heat of the stove (I just move it over to another, non heated burner on the stove for ease) and add 4 eggs all at once.
TIP: While the water/butter is working on getting to the rolling boil I usually crack and beat my eggs because I’ll need to add them altogether, at once, later on …

And then stir some more …

And more, until you get a creamy consistency, not unlike very gooey cookie batter.

Then you want to drop the dough by scants onto a greased baking sheet.

Then pop them in the oven at 400 degrees for about 35 – 40 minutes.

Now you wait, but while you’re waiting you can get the filling and chocolate lacing ready for assembly.
In a separate bowl with electric beater standing by dump an 8 oz container of cool whip in

Then add 1 C cold milk

Along with a small package of instant vanilla pudding (or banana – or whatever your fancy)

Then mix ‘er up!

Stick the filling in the fridge until you’re ready to fill the creme puffs and reward your cooking assistant for being so patient.

Now get out your double boiler, if you don’t own one you can improvise by using a pot filled half way with water and then placing an oven-safe bowl on top of it. We’re going to be melting chocolate and it won’t burn if you’re using a double boiler. We want the steam to heat the chocolate to melting, not the direct heat.

It’ll take it’s time to get to the melting point, the ooey goodness of liquid chocolate. I use high to medium heat and then when I’ve got the consistency I want I turn it down to low and wait to use it.
Now you’ll still have time to kill before you have to get your puffs out of the oven so go check your email or leave a comment here and let me know how you like it so far …
I actually let my puffs get a little too brown, but for the sake of the demo – I used them any way … so you’ll want to keep an eye on them in the last 5 min or so.

Let them cool for a few minutes, maybe 3 and then cut each one in half length wise and gut them – tops and bottoms.

Then fill them with a generous amount of the pudding filling from your fridge. These aren’t meant to be dainty or clean … they’re messy and delicious and screaming for some napkins. Fill em up and then some.

Then ask your assistant to taste test it for you, just to make sure everything turned out fine.

Drizzle with chocolate and – YOU’RE DONE.

Now go – conquer! Make! Bake! Dazzle!

Creme Puffs

1 C water
1/2 C Margarine/butter
1 C Flour
4 eggs
Heat oven to 400 degrees. On stove: bring water and butter to rolling boil, vigorously stir in flour (on stove, on low heat) about 1 min or until mixture turns into ball. Beat eggs in batter all at once, continue beating until smooth, might take a bit.
Drop by scants onto greased baking sheet and bake for 35-40 min or until golden brown. Cool away from draft.
Creme Puff Filling

Small Package pudding – vanilla or banana or your choice
1 C cold milk
8 oz tub of cool whip
Mix together and cool in fridge until ready to use.
Now if you’ve recently broken up with dairy you can pack up the puff’s, your cooking assistant and yourself and bring them to your husbands office. They’ll love you. And they’ll disappear within 20 minutes. No joke.

Something to look forward to

By the end of this week there will be a photographic tutorial on how to make … something. Cooking or baking related. I need your help in deciding what to do first. I’m going to try to make this a monthly, if not more regular, thing here at
I’ll be mixing some good ol’ recipes that I grew up with and have tried and liked with some healthier, non dairy recipes. I’m going for a balance here – but I realize most people bake and cook with dairy so I’ll start in that direction. I need your help because of this. I don’t buy dairy for baking or cooking anymore – and I don’t have white flour or sugar in the house – but to start with the cooking demo’s I’ll be buying some of this stuff again for ease and then I’ll get into substitutions etc.
I’m getting groceries tomorrow – so let me know by then what you prefer to see first …
Brisket – a marinaded cut of beef cooked to such perfection that you might forget about McDonald’s altogether. A recipe my mother has made on many many occasions. It originated in Texas. You should also know that this recipes requires marinating time and very long cook times – although it’s extremely worth it.
Dream Bars – a baking delight, Aaron’s favorite treat. I hate these, actually – but I’ll make them for all of you. They’re gooey and sweet and they contain nuts. I’ve heard moaning when these are consumed.
Mocha Torte – I love this, this recipe makes me sad that I broke up with Dairy. It’s easier than you’d think with “torte” in the title, believe me, most people think this takes hours. Honestly? About 30 min, start to finish, including cook time. It’s chocolaty with a coffee flavor and moist and succulent. You won’t regret this one. And you’ll be the bell of the ball, party or Easter Celebration when you bring this to the door.
And last but certainly not least –
Crab Salad – a cold pasta salad with veggies and a creamy sauce. Also one of Aaron’s favorites – and mine. This one is great for potlucks or picnics – also nice to have in the house for snacking on a nice day or when you hear your husband say – I wish I had something to take with me to work for lunch. Bingo!
Don’t worry – if you want to see more than one of these – I plan on making them all at one time or another, I just need to know where to start. These cooking demonstrations will be a two day affair on my end – one day cooking/baking it and photographing it, the next editing and posting the info here. So don’t be shy … ask, tell and request. I’m all about it.