Hard to believe that it is already June! The school year is coming to a close and the glory days of summer are quickly approaching! I’m thrilled to introduce you to Sandra of Sandra’s Easy Cooking as this month’s Top Mom. Many of you probably know Sandra from the comments she leaves on your posts. She tirelessly visits countless blogs in support of her fellow foodies and her energy and positivity seems to have no bounds.
Sandra has worked in all the areas she dreamed of: photography, fashion design, chef, artist, and teacher. Twelve years ago she met her husband and fell instantly in love and she’s more in ♥love♥ than ever after 11 years of marriage! She considers being able to stay at home with their three children to be the greatest gift she could ever receive.
When I discovered that Sandra came to the U.S. from Yugoslavia, I asked her if there was a special dish that her mom used to make that she could share here. We’re so lucky that one of the things that Sandra fondly remembers from her childhood are cream puffs :-), which she just recently learned to make! So here’s a gift from Sandra’s kitchen to yours!
Adapted from Keiko Master-Pastry
2 cups of skim milk
1 stick of unsalted butter
2 cups of all purpose flour
1 Tbs. of sugar
1 teaspoon of salt
1/2 teaspoon of baking powder
Bring milk, butter, sugar and salt to boil
Put the flour all at once(with baking powder) and mix rapidly until the dough cook and it forms a ball
Turn off the heat and let the dough cool down a bit (I waited for 5 minutes)
Mix eggs in the bowl and pour just a little at the time, mixing as hard as you can with your wooden spoon. It is real workout just to let you know.. honestly next time I will use electric mixer!:))
When all the eggs are incorporated put it on the side.
Preheat the oven to 375 F
Use spoon or Head/neck: round tube with 1/5 inch
Body: round tube (2/5 inch) to push them out in a un-greased baking pan.
Spray the puff shells with water. The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven.
Bake but DO NOT OPEN the oven for the next 30 minutes +20 min. to dry.
The 20 minutes are needed to dry the surface of the puff shells and make it more crunchy. Otherwise, it is too soft. The puff shells look well done after 30 minutes already… that’s normal. I let them rest in the turned off oven for 20 minutes and than 10 more minutes out of the oven.
Cut them and fill when they are cooled down or like did here just insert pastry bag to pipe the filling on the bottom of the cream puff shell.
For the filling:
Mix 3 cups of cold skim milk(fat free) with large vanilla pudding, about 2 minutes until it forms. Add 4 Tbs. Of Whipped Cream and combine well just by folding.
Put it in the fridge!
*I added 1 teaspoon of the fat free whipped cream on top of the pudding, but it optional. Also you can toss some powdered sugar or chocolate rind on top.
Can you believe how luscious these puffs are? Even for someone who doesn’t have a sweet tooth, I find these irresistible!
For more instructional photos on the cream puffs and other fabulous family-tested recipes, take a minute and visit Sandra’s Easy Cooking.