Today I didn’t have to work.
So I decided to make some cream puffs in honour of Maddie.
I documented the process and would like to share the recipe for those who are interested.
Preheat oven to 400 degrees and line a pan with parchment paper
Sift 1/2 cup flour, 1/2 tsp sugar, and 1/4 tsp salt in bowl, set aside.
Bring 4 tbsp butter and 1/2 cup water to boil in heavy saucepan over medium heat.
Remove saucepan from heat and quickly add flour mixture.
Return to heat and stir until a smooth doughball forms that pulls away from the side of the pan.
Transfer dough to bowl of electric mixer and beat on low to release steam.
lightly beat two eggs.
When dough is lukewarm, add eggs and beat until a smooth thick paste is formed.
If you don’t have a standing mixer, you can use a handheld mixer.
Spoon or pipe dough into twelve mounds on your cookie pan.
Beat one egg with 1/8th tsp of salt. Lightly brush puffs with eggwash mixture.
Bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for 30-40 minutes or until shell is dry inside when split open and the outside is a rich amber colour.
Turn off heat and partially open oven door for 10-15 minutes to allow shells to dry out further.
Remove from oven and place on wire rack to cool.
Now, you can do what I did and use a tub of coolwhip to fill your shells, or you can make your own whipped cream with your own recipe. I mixed one tub of coolwhip with 1/2 cup blackberry puree to give it flavor and that delightful purple colour.
Split shells in half and fill with whipped topping. Place top of shell back on the whipped and garnish with powdered sugar.
Om nom nom.
My son offered to eat one in Maddie’s honour.
You can find the complete recipe here.
Happy Birthday Maddie!
Don’t forget to donate to Friends of Maddie. May you never need their services!