National Cream Puff Day

Elegant and Easy Party Puffs

Ingredients:

1 cup water

½ cup of butter

1 cup sifted flour (for my mom to eat them I used trader joes gluten free flour)

4 eggs

Instructions:
Mix water and butter in large pan and bring to a boil.

Add flour; stirring constantly. Mixture will roll into a ball and leave the side of the pan.

Remove from heat and cool a few minutes (no longer than 5).

Add eggs, one at a time, beating thoroughly after each egg.

Drop from heaping teaspoon onto ungreased baking sheet.

Bake at 400 degrees for about 20 – 30 minutes. Check at 20 minutes. Puffs will be a light golden brown when done.

Cool. Prepare puffs for filling by flipping over and cutting off a small circle from the bottom.

Refrigerate until serving.

Makes about thirty puffs, depending on size.

Filling:

500ml carton of whipping cream

1tsp of vanilla extract

1 tsp of coconut extract

2 tsp of sugar

Instructions:
Cool your cream
 Start with cream straight from the fridge: The colder it is, the easier and faster it’ll be to whip. Pour the cream into your bowl.



**Tip: One cup of whipping cream makes about two cups of whipped cream.

Use a whisk to begin whipping the cream
 Using a whisk, begin whipping with wide strokes, which will get more air into the cream and help fluff it up it faster. Switch directions every so often.

Add sugar 
When the cream starts to thicken, just before soft peaks form, add sugar and continue to whip. A good rule of thumb is 2 tablespoons of sugar for every cup of cream; adjust the sweetness to your own taste. 



Continue whipping and watch for soft peaks
 Continue beating the mixture until soft peaks form. You can whip until the cream makes stiffer peaks if desired, but be careful: You don’t want to turn the mixture to butter.