I’m sorry for not posting earlier. I thought that once school started I would get back into the rythm of baking, posting, baking, posting. Apparently not. I’m terrible for procrastinating. A couple of weeks ago I got Mastering the Art of French Cooking from my public library. Amazing. I made cream puffs and they turned out great. They were very easy. Thank you Julia, thank you very much.
Cream Puffs from mastering the art of french cooking Part 1 1 cup water 6 Tablespoons butter (cut into pieces) pinch salt 1/8 teaspoon pepper pinch nutmeg 1 teaspoon sugar Bring water to a boil with the butter and seasonings. Boil slowly until the butter has melted. Meanwhile measure out the flour. Part 2 3/4 cup flour Remove from heat immediately, pour in all the flour at once. Beat vigorously with a wooden spatula or spoon for several seconds to blend thoroughly. Then beat over moderately high heat for 1 to 2 minutes until mixture leaves the sides of the pan and the spoon, forms a mass, and begins to film the bottom of the pan. Part 3 4 eggs Remove saucepan from heat and make a well in the center of the paste with your spoon. Immediately break an egg into the center of the well. Beat it into the paste for several seconds until it is absorbed. Continue with the rest of the eggs, beating them in one by one. The third and fourth eggs will be absorbed more slowly. Beat for a moment more to be sure all is well blended. For small Puff Shells
- Spoon 1 1/4 to 1 1/2 inch shells onto a buttered (or lined) baking sheet.
- Mix 1 beaten egg with 1/2 teaspoon water in a small bowl.