January 2nd is National Cream Puff Day.
A cream puff, also known as a profiterole or choux à la crème, is a light pastry ball filled with whipped cream, pastry cream, or ice cream. They may be left plain, dusted with powdered sugar, or coated with chocolate or caramel sauce.
1/2 cup butter
1 cup boiling water
1 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup granulated sugar
1 egg white, beaten
1/2 teaspoon vanilla
Preheat oven to 350F.
Butter a baking pan.
Bring butter and water to a boil.
Once it boils add the flour all at once and stir briskly until mixture leaves the side of the pan.
Remove from heat and add eggs one at a time, beating in-between each addition.
Drop by spoonfuls on pan about 2 inches apart.
Bake about 30 minutes.
With a sharp knife make a cut and fill with cream.
Make filling, set medium sized bowl in pan of crushed ice and water.
Place cream in bowl and beat until soft peaks form.
Add sugar, egg white and vanilla and whip to sift peaks.