Cooking With Mom

Cream Puffs

The other day mother was sitting in the chair next to a bookcase filled with cookbooks, searching for an elusive recipe. This is an image very familiar to me. Years ago, our kitchen had a French bread rack, its shelves well-stocked with cookbooks, next to a chair where mother would sit looking for just the right recipe. Her books ranged from the spiral ring variety to treasured copies of Julia Child, Pierre Franney and Jacques Pepin, along with a smattering of books procured during our travels. For the most part, these books bear many splatters, along with notes made in the margins and, in some cases, missing front or back covers.

Between the two of us, we have an impressive collection, making for many blissful hours of distraction. One of the many splattered and slightly tattered books that reflect the cuisine of the 1960s is The Twelve Days of Christmas Cookbook by Suzanne Huntly. Don’t be put off by the holiday title; the recipes can be used year round. One such recipe is for cream puffs, which mother made frequently, as she likes to say, “Before there was a Kelly.”

Cream Puffs

Puffs:

1 cup water

½ cup butter

½ tsp salt

1 cup all-purpose flour

4-5 eggs, at room temperature

Combine water, butter and salt in a heavy saucepan over medium-high heat. Once the butter melts and the mixture comes to a boil, add the flour, stirring rapidly until the paste leaves the side of the pan and forms a ball. Remove from the heat and allow to cool 2-3 minutes. Add eggs, one at a time, beating briskly after each addition. Once a small bit of the pasty dough will stand firm and can be scooped up on a spoon, it is ready.

Drop by spoonful, 1 inch apart, on a buttered cookie sheet. Bake for 10 minutes in a preheated 400 degree oven, then reduce heat to 350 degrees and bake an additional 20-25 minutes. Cool before filling. Makes 50-60 puffs.

 Classic Pastry Cream

2 cups milk

1/4 cup sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup sugar

2 Tbsp butter

1 tsp vanilla extract

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan and slowly bring to a boil, stirring constantly so the eggs don’t curdle.

When the mixture comes to a boil and thickens, remove from heat. Stir in butter and vanilla, mixing well to incorporate. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.  Recipe adapted from AllRecipes.com

Chocolate Glace:

Add1 ½ cups powdered sugar to 1 egg white. Then add ¾ teaspoon vanilla extract and 1 ½ squares (1 ½ oz.) of melted dark chocolate. Mix thoroughly and drizzle over the tops of cream puffs.

Since now there is a Kelly, I think it only fitting that I make these Cream Puffs for mom. We wish you all many pleasant hours of perusing cookbooks and of course, good cooking!