- Yield: 30
- Prep Time: 10 minutes
- Cook Time: 20-40 minutes or until golden brown, depending on your oven. minutes
- Serving: For Family
Cream Puffs - Traditional Newfoundland
Hi and welcome to our website.
Thank you for stopping by and I guess you are looking for a recipe for cream puffs.
This is a lovely recipe but if you got time sit back with a cup of tea and watch my video tutorial on how to make them with ease.
These delicious little pastries was made tried and true because of the simple amount of ingredients needed to make them and the end result.
Many of us remember these being a wonderful little treat on a Sunday evening after we had a old fashion cold plate for supper.
Traditional Newfoundland Cold Plates
The simple things in life is what makes many wonderful memories that will last forever. I'm glad to be apart of trying to bring back these childhood recipes that have been lost in some old cookbooks.
Baked Crab Dip-Bonitas Kitchen
Try making these pastries by adding cream cheese and crab meat to them, this wasn't anything they did years ago but over the years that I've been making these delicious pastries I've tried different fillings.
I'm going to share with you a link to my cookbooks, or you can send me a message on this website and I would like to help you get your own copy.
https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe for CREAM PUFFS enjoy. 🙂 BonitaÂ
Ingredients
- Pastry:
- Butter - 1 Cup
- Flour - 1 Cup
- Sea Salt - Pinch
- Eggs - 4 Large
- Hot Water - 1 Cup
- Cream Filling:
- Whipping Cream - 1 Pack
- Icing Sugar - 1/4 Cup
Instructions
Puff Pastry:
1. In a medium saucepan add: butter, boiling water then bring to a boil.
2. Then sift flour into saucepan and salt, mix together vigorously until mixture starts to remove from sides. Remove from heat let cool for five minutes.
3. Then start adding your eggs one at a time stirring until mixture is smooth and glossy.
4. Line two cookies sheets with parchment paper, start to drop a small scoop of batter onto cookie sheets. Spacing each one and making a little point on the top of puff batter.
5. Pre heat oven to 350° and bake for 20-40 minutes or until golden brown or depending on your oven.
6. Let cool then make a little hole in the side so you can add filling.
This mixture makes about 30 puffs and if you make them smaller you will have more puffs.
Cream Filling:
1. In a bowl mix whipping cream until fluffy and then add 1/4 cup powdered sugar.
"You can add more powder sugar if you like it a little sweeter."
2. Then combined two together and continue mixing until fluffy.
3. Scoop up mixture and put in a cake decorator and squeeze a nice helping into the puff pastry.
4. Then after all done dust with icing sugar, cinnamon or sprinkle cake candies over then. Also you can make a cream cheese and crab meat mixture and make a savoury appetizer.
Bonita's Tips:
Using butter for flakier results and less oil.
Fast stirring of the butter, water, salt and flour during the cooking stage is very important.
Refrigerate or freeze puff pastries.
Allergens
These little pastries are so delicious it’s hard to only have one.
If you don’t make them to your liking the first time make them again, practice makes perfect. Its all about how quick you add the ingredients and your timing. But when you master this recipe you will make them all the time.
The only time you leave the saucepan is when you pour the dough into a bowl to add one egg at a time, and then you still stir vigorously so the eggs don’t cook in the bowl. Becoming a master in pastry making is a job you will appreciate when you finally Say I Did It!
Baking and cooking is to different trades, anyone that do bought and do it well can tell you this. I started out baking as a young girl in a small bakery in Upperislandcove NL.
I had a lot to learn because baking is a science and it’s not luck, if you don’t learn the method the second time is not going to work for you. Having a wonderful attention span will be great but if you are not comfortable with taking on new recipes watch my videos to help you feel comfortable with making delicious deserts.
I’m going to share with you a few more links to recipes you may like to try and if you would like a recipe done that I don’t have on my website please send me a message on this site.
Traditional Newfoundland Old Fashion Trifle
Traditional Newfoundland Cold Plates
Thank you once again for stopping by, from our kitchen to your have a wonderful day! From me, RMHussey Productions and Team!
These are the worst Cream Puffs I’ve ever made!
TOO much butter … from the oven to the garbage …
Hi Rennie: Thank you for your message and for visiting my website, I’m so sorry the recipe didn’t work for you. I’m not sure what went wrong because it works everytime I make it, this is the first time I’ve heard that it didn’t turn out good for them. Did you watch my video along with following the recipe. Please give them another try sometime, have a lovely day. Bonita
Hi the recipe should half cup butter I use the cup of butter had to throw in garbage my cookie sheet was all butter cream puffs hard as a rock
Hi Emily! Thank you for your message and I’m so sorry this recipe didn’t work for you. That is a awful about of waste with the amount of eggs and butter. This is a tried and true recipe and I make them lots. I haven’t had them release that amount of oil before.
It is very important to mix the butter, water, salt and flour at the beginning stage for a few minutes maybe even five minutes to mix the ingredients well. This is a very important stage before you remove it from the stove top and let it rest for another few minutes. Quick stirring of all ingredient’s for better results. I do feel real butter works best for less oil but both can work if you don’t have real butter. I hope this helps and thank you so much for letting me know.
Have a lovely day and Happy St. Patrick’s Day! Bonita
I have made these cream puffs ahundred times using this recipe and they have not failed yet….
Hi Sylvia: Thank you so much for your message and for visiting our website, I’m so glad they are working well for you. They are a little tricky but when you master the recipe you are smoking……Enjoy and have a lovely day….Bonita
This recipe has the wrong amount of butter. It should be 1/2 cup instead of 1 cup. I checked your recipe for amounts because I am away from home and didn’t have my own recipe. I couldn’t remember the amount of butter I should use. So I followed your recipe using 1 cup. It was horrible. I had to throw it out and start over. I then used 1/2 cup of butter and they were perfect.
Hi Darciene: Thank you for your message and for visiting our channel, I’m sorry our recipe didn’t work out for you. The recipe do have the right amount of ingredients and it have been tested many times, you can use less butter or margarine if you wish but that would be totally up to you. Some margarines do have more grease so it will be better to use butter instead. We thank you once again for stopping by and for using our recipe and please enjoy your easter monday. 🙂 Bonita