What a sweet surprise it was to find these delicious homemade cream puffs waiting for me when I arrived at the beautiful vintage home of my dear friend, Peggy. She is always a very caring and loving hostess to our church community group as we meet at her and her husband's home each week, but this was truy an exceptional treat for us all to enjoy. I just had to share it here with you all...and Peggy gave me the recipe to share as well. It comes from the cookbook, "Sweet and Sugar free", an all natural fruit-sweetened dessert cookbook! Hope you will find the time to make these soon. Peggy provided us with a choice of vanilla pudding or peach sauce for the middle and of course whipped cream or cool whip on top! The sky's the limit!
Puff Pastry
1/2 cup butter 1 cup unbleached white flour 1 cup boiling water 4 eggs
In a medium-sized saucepan, combine butter and boiling water. Heat to a boil. Turn heat to low, add flour, and stir until mixture is thoroughly blended and a ball of dough forms. Remove from heat and allow to cool slightly. Add eggs, one at a time, and beat thoroughly after each addition with a fork until mixture forms a cohesive dough. Drop dough by rounded tablespoonfuls into a oiled baking sheet about 3" apart. Shape each cream puff with a knife into a mound that points up in the center. Bake at 400 degrees for 5 mins or until top starts to brown then reduce heat to 350 and bake 25 mins longer. Yields 25 cream puffs.
Enjoy!
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