Food Network’s cream puff and Betty Crocker’s traditional cream puff recipes are equally good recipes for cream puffs. Betty Crocker’s cream puff recipe provides a different take on the cream puff.
To make Betty Crocker’s cream puffs, bring 1 cup water and 1/2 cup butter to a boil, and then stir in 1 cup all-purpose flour. After reducing the heat to low, stir the flour vigorously for one minute before removing from heat. Beat all 4 eggs into the mixture at the same time until smooth. Drop 1/4 cup dollops of dough onto an ungreased cookie sheet, 3 inches apart. Bake at 400 degrees Fahrenheit 35 to 40 minutes or until golden,then cool for approximately 30 minutes. This recipe serves 10.
Try Food Network’s recipe for a traditional cream filling by combining 2 cups of heavy cream, 2 tablespoons of sugar and 1/4 teaspoon of vanilla until stiff. Cut off the top third of the puffs to fill with the cream.
To make a non-traditional cream puff, choose Betty Crocker’s peppermint whipped cream filling instead. Beat 2 cups whipping cream, 1/4 cup powdered sugar, 1 teaspoon peppermint extract, and 5 to 6 drops red food coloring iusing an electric mixer on high setting until the cream is stiff.