Posts Tagged ‘cream puffs’

I’ve been busy today baking and making some treats for Colin.  Since we didn’t have to go to the hospital for a dressing change, I was able to get lots done.

We had some beautiful gentle rain all night and into the morning so I didn’t do any laundry.  Tomorrow is supposed to be nice so I’ll try again.


3 c milk                         3/4 c white sugar

3 T cocoa powder      3 T cornstarch

2 eggs, beaten             1 t vanilla

2 T butter or margarine

Heat milk until steaming, just about to boil.  Add in all the dry ingredients and stir with a whisk to make smooth.  Cook, stirring constantly, until thick and bubbly.

Stir some of the hot milk mix into the eggs, to warm them.  Add eggs to the milk mixture and stir until it starts to bubble again.  Add vanilla and butter, off heat.  Pour into serving dish.  Let cool 30 minutes before serving or covering.


makes 2 dozen puffs

1/2 c butter                         1 c boiling water

1 c flour                                 4 eggs

Put the butter and water in a heavy bottom saucepan.  Heat until butter is melted.  Add flour and stir rapidly.  Cook until mixture is thick and smooth and starts to pull away from the side of the pot.    Remove from heat and scrape into the mixer bowl.  Let cool to lukewarm.  Then beat in eggs, one at a time.  Beat until smooth after each egg.   Drop by spoonfuls onto a lined baking sheet.  About 1 1/2 inches apart.  Bake 400F for 30-35 minutes.  Poke puffs when done to let out steam.

I usually fill with sweetened whipped cream.  They are also good filled with ice cream and will keep in the freezer well.


Put everything in a large saucepan:

1/2 c cocoa                                    1 c sugar

1 c corn syrup                               1/2 c milk

2-4 T butter                                   1/4 t salt

Cook over medium heat, stirring constantly.  Bring to a full rolling boil and let boil 3 minutes.  Remove from heat and add 1 t vanilla.

I pour the sauce into a mason jar and keep it in the fridge.  It lasts forever and can be used hot or cold.  Yum!

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