On hot summer days, do you sometimes miss being a kid? They do not have to worry about clothes and they get to splash around in little pools and not care about cleaning themselves up.
Though yesterday was not even one of our hottest days, I could not cool off. I have a little AC unit in my apartment but it does not do that well once the oven starts pouring heat into my apartment.
Probably many of you, like myself, try to steer clear of using the oven or stove on hot summer days but it can be inevitable. I have been asking my mother to make cream puffs with me for a while and my sister’s baby shower seemed like the perfect time.
Luckily, even though cream puffs use the stove and oven, they are served chilled 🙂 And I just can not pass up on cream puffs! They are a very good summer dessert because they are so light and creamy.
I survived through the day, even though it meant my mom heard me say “I am SO hot” several times, and ended up with delicious cream puffs for my sister 😀
Let’s start with the filling to get it cooling!
3 cup whole milk
6 egg yolks
3/4 cup sugar
6 T cornstarch
1/8 t salt
1 1/2 t vanilla
1 cup heavy cream, whipped
- Cream 3 T butter in a large bowl. Set aside.
- Cook milk, yolks, sugar, cornstarch and salt in a heavy pot, stirring constantly until thick and bubbling.
- Pour through a sieve over butter and stir. Add the vanilla and stir. Cover with wax paper and chill.
- Once chilled and before filling puffs, fold in 1 cup of heavy cream (whipped).
1 cup water
6 T chopped butter
1/8 t salt
1 cup flour
- Bring water, butter, and salt to a boil in a 4 qt saucepan. Remove from heat.
- Add flour and combine with a wooden spoon.
- Return to heat (medium), stirring constantly until dry and smooth ball forms. Transfer to food processor.
- Add eggs one at a time. Process for 30 seconds after each egg.
- Place dollops on a cookie sheet. Bake for 15 minutes at 425 degrees Fahrenheit.
- Lower temperature to 375 and bake until golden (about 30 minutes). Cool and then slice or pull off tops. “Clean” out insides if needed and then fill with cream.
1/4 c butter
2 oz unsweetened chocolate
1 1/2 c sugar
1/4 t salt
1/2 13 oz can of evaporated milk
- Melt butter and chocolate in a double boiler.
- Stir in sugar, salt and milk.
- Cook until sugar is dissolved. Let cool before drizzling over cream puffs.
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