Saturday, January 21, 2012
These are a lot easier than you think.
Tastes just like the ones you buy at the bakery.
I only make these in the winter, if the room temp. is to high, they fall.
Still edible, just not as pretty.
Bavarian cream -or- Instant Bavarian Cream
Heat oven to 400*
In a saucepan, melt butter and add water. Bring to a boil.
Add flour and salt. Stir quickly.
Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat and cool 5 minutes.
Add eggs one at a time, beating with a spoon after each addition, until smooth.
Drop by heaping tablespoons, 3 inches apart, onto a greased cookie sheet.
Bake for 30 to 40 minutes, or until golden and puffy.
Split puffs and remove any soft uncooked dough from the inside.
(I usually don't have to do this, but it is best to check.)
Traditionally they are filled with Bavarian cream and sprinkled with powdered sugar.
They could also be filled with chocolate pudding, fruit, whipped cream, etc.