Kicking Up Our Favorites

When thinking of party food, dollar signs immediately begin to add up in the mind.  Cream cheese, whipping cream, and other ingredients commonly used to create delectable goodies are often quite pricey.  Does this mean spending a lot of money for party food is unavoidable?  Not at all.  Extra special, even elegant, treats can be made with common, everyday ingredients.  

CREAM PUFFS
Have you ever attending a gathering that served cream puffs and not heard ravings?  These delicious treats are savored by most everyone.  One of the biggest surprises about cream puffs is how easy and economical they are to make.  Not only are the ingredients minimal, they are among the most basic: butter, eggs, water, and flour.  A basic cream puff recipe will be included at the end of today's post.  Whether you choose a savory cream puff or opt for the sweet version, your guests will feel extra special and you will be able to enjoy yourself knowing these delicious treats didn't break your budget.

Already have the perfect sweet ending for your party?  Needing a special little savory something to complete the menu?  Bake up some cream puffs and fill them with chicken salad, ham salad, or any other savory mixture of choice.  Savory cream puffs are a fun alternative to sandwiches.  How darling some little puffs would look served alongside soup.

Even though savory cream puffs are a really fun option, most of us tend to favor the sweet fillings.  Filling options for the sweet cream puff are virtually endless.  My personal favorite is the traditional pudding or cream filling.  Chocolate pudding is so yummy.  Then again, so is vanilla and coconut cream and...ok, let's move on.  A favorite flavor of ice cream is a fun switcheroo from the traditional pudding-type filling.  I have also tasted sweetened whipped cream filled puffs that were beyond tasty.

Now for the recipe:
Cream Puffs
1 C. water
1/2 C. butter
1 C. all-purpose flour
4 eggs

Heat oven to 400 degrees.  Heat water and butter in a 2 1/2 qt. saucepan.  Bring to rolling boil.  Stir in flour stirring vigorously over low heat until mixture forms a ball, about 1 minute.  Remove from heat.  Beat smooth.  Drop by scant 1/4 C. about 3 inches apart onto ungreased cookie sheet.  Bake until puffed and golden, 35 to 40 minutes.  Cool away from draft.  Fill and refrigerate until serving time.  They can be frosted or sprinkled with powdered sugar

Chocolate cream puffs can be made by decreasing flour to 3/4 c. plus 2 T. and mixing 2 T. cocoa and 1 T. granulated sugar with the flour.  Fill with peppermint ice cream and frost with chocolate frosting. 

Eclairs can be made by shaping 1/4 c. of cream puff dough into 4 1/2 x 1 1/2 inch finger shapes on ungreased cookie sheets.  Bake, cook, and fill with with traditional cream filling (pudding) and frost with chocolate frosting.

Chocolate Frosting
Heat 1 square of unsweetened chocolate and 1 t. butter over low heat until melted; remove from heat.  Stir in 1 C. powdered sugar and about 2 T. hot water.  Beat until smooth and of spreading consistency.

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