This recipe is brought to me by my grandma Carlton, the
matriarch of the entire clan on my father’s side.
The best thing about this recipe: This is an impressive
dessert. These are soft, crispy, light and dense all at the same time. If you
can get the hang of them, you can make a very inexpensive dessert (or, if you
are my dad, a snack).
Cream Filling:
2/3 Cup of sugar
5 Tablespoons of flour
¼ Teaspoon of salt
2 Cups of milk
2 eggs or 4 egg yolks, slightly beaten
1 Teaspoon of vanilla
Combine dry ingredients in top of double boiler:
Add milk gradually:
Cook over boiling water stirring constantly, cover
and cook 10 minutes.
Stir in a little of the hot mixture into beaten
eggs and slowly add to hot mixture (to avoid curdling). Cook over hot mixture 2
minutes (not boiling) stirring constantly. Chill, add vanilla.
Cream Puffs:
Ok, so I had some major troubles with the original
recipe. I don’t know, maybe ovens were different in the 1950s, or maybe the
humidity in VA messes with butter too much, but every stage was wrong. I will
do a side by side comparison with my first attempt and my second.
1 Cup Flour, sift, measure add salt
1 Teaspoon Salt
½ Cup Shortening (butter preferred)
1 Cup Water
4 eggs
1st Attempt
Combine shortening and boiling water in page, over
low till melted.
So far so good…I used room temperature butter.
Add flour all at one time—stir vigorously over low heat until mixture forms a ball and leaves sides of pan. Remove from heat.
Still seams ok…
Add one egg at a time:
Looks good
Beat thoroughly after
each addition:
Hmm, a little runny
Beat until thick dough
it formed.
What the…? Every egg is
making it runnier…this is like a roux!
Drop by Tablespoonfuls onto greased baking sheet---about 2 inches apart.
This was about the time
that I realized that something went terribly, terribly wrong…
Do not open oven while
baking, at 450, for 50 minutes and no beads of moisture appear.
FAIL
So I cried into my yogurt
parfait and drowned my sorrows with sweet, sweet, creamy goodness.
2nd Attempt
Ok, so my oven will burn
the bottoms of Bisquick biscuits at 425, so I really can’t cook anything that
high. I went online and found a temperature that sounded more like what I
needed. Preheat oven for 400 degrees.
This time, I combined
shortening and boiling water in the pan, over low heat until melted. I find
shortening really helps me maintain the correct consistency for chocolate chip
cookies, where butter seems to flatten them. Next time, I may use butter
flavored shortening, for fun.
I also bought all new
self-rising flour and added it all at one time and stirred vigorously over low
heat until mixture forms a ball and leaves the side of the pan. You can see that
it looks much better already.
Remove from heat. Add one
egg at a time.
Beat thoroughly after
each addition until thick dough is formed
Drop by Tablespoonfuls
onto greased baking sheet---about 2 inches apart. I also used my finger to
swirl the tops and round them out.
Oohhh, much better…
Cook at 400 degrees for
15 minutes, and then lower the temperature to 350 for 30 minutes. Do not open
the oven.
These are huge!
When cool cut slit inside
and fill with cream filling or whipped cream. Chill in refrigerator.
I’m also not entirely
sure that the pudding was the correct consistency, it was runnier than the
whipped cream, and I actually preferred the whipped cream. Cutting the side was
also difficult, and I wasn't sure how much pudding to put in each puff. I guess
use your discretion?
As the French would
say…Boff!
Vegetarian:
This is
vegetarian
Back Story:
This recipe comes to me
via my father’s mother. She was the first one in her family to be born in
America, and a very classy lady. Although she is easy going, she is very
independent, strong, and knows her own mind. Much like the cream puff she has a
sweetness and lightness about her. I am not at all surprised that she would
choose such a classic French dessert for her dish. I am not the only one in our family who found
the simple cream puff difficult and messy, and that has always surprised her.
She would talk about how easy it was to make them, while watching her 4 young
children on any given afternoon. I think it is really interesting that
something that is so hard for the rest of us can be done with the mere flick of
her wrist. I hope that I can also face all of the troubles of life with the
same alacrity.
Note: I will be finishing my series on the Chicago Saga next week. In the meantime, I am creating a new series: Mothers and Grandmothers. This will include Carltons, Bassingthwaites, Ryans and Harneys.