Thursday, August 13, 2009

Because I love my family....

I made them cream puffs for dessert tonight. Yum!

This is the easiest recipe I have found to date. The choux pastry's texture was pure velvet. Just beautiful!

**Quick note: My oven needed 25 minutes to get the pastries a golden brown.

Mona Lisa Cream Puffs
(from Diana Abu Jaber's book, The Language of Baklava)**

2 cups heavy whipping cream
1/2 package instant vanilla pudding (large box)

Choux Pastry
1 cup water
1/2 cup butter
1 cup flour
1/4 tsp salt
4 large eggs (room temperature)

1 dark chocolate bar

Preheat the oven to 350*. Stir together the filling ingredients and keep in fridge.
Bring the water to a boil in a saucepan. Add the butter & boil until melted. Add flour & salt all at once and stir until it forms a dough, then scrape into a mixing bowl. Add the eggs one by one and beat in with a wooden spoon until smooth.
Scoop heaping tablespoonfuls onto an ungreased cookie sheet. Bake 20 minutes, until lightly brown. Let cool, then split open each pastry into equal halves. Spoon the filling onto the bottom half of each pastry. Shave the chocolate over the filling then top with the other half of the pastry. You can also conserve some of the chocolate bar, melt it and pour this over the top of the cream puff.

Sprinkle with confectioner's sugar or shaved chocolate.
**The Language of Baklava by Diana Abu Jaber is a wonderful read interspersed with lots of yummy recipes. Read it!!

I delivered these two to Omid at work, so he could sample them for me.


The Rinkels said...

Yum-o! Those look de-lish!

The Rinkels said...

p.s. Forgot to tell you that thanks to you we're going to see Pearl Jam at the amphitheater now too. Two shows in the same week. I'm telling you, it's like church for Kurt.

bgygi said...

Those look wonderful! Can't wait to make them myself!!