Nan’s Cream Puffs

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Recipe by Naomi Sherman

Shhhhhh…listen
.
That rumbling sound is my husband and son stampeding towards these cream puffs
.
If you have my Edible Heirlooms cookbook you know how special Nan’s Cream Puffs are in our family
.
No celebration was complete without a batch of my mother-in-law’s cream puffs and the best ones were the “just because” batches
.
Following her death, I became keeper of the cream puff legacy and I’m sure that I’m doing her proud
.
Two of my most treasured possessions are the Tupperware container that she always stored them in, which I use only for this purpose and her fabulously funky Tupperware icing sugar sifter
.
This post is published on what would have been her birthday so I’ll be making a batch to mark the day
.
Enjoy!

Ingredients

  • 1 cup of boiling water

  • 1/2 cup of butter

  • 1 cup of self-raising flour

  • 3 eggs

  • Sweetened whipped cream

Directions

  • Pre-heat oven to 200° C
  • Place butter and water in saucepan and bring them to the boil.
  • While boiling, add the sifted flour, all at once.
  • Remove from heat and continue stirring until a smooth paste has formed.
  • Leave mixture to cool completely.
  • Once cold, add eggs one at a time, beating mixture well in between.
  • When all eggs are in, beat for five minutes.
  • Drop spoonful’s of mixture onto a lined baking tray.
  • Bake for 25 minutes.
  • DO NOT OPEN THE OVEN DOOR FOR ANY REASON FOR THE FIRST 20 MINUTES
  • (this is written in capitals and underlined twice in the recipe she gave me!)
  • When cool, split in two, fill with sweetened cream and dust with icing sugar to serve