Before We Get to Dessert

The gift of love is one gift that I'm most thankful to have been given and one I know I can continually give to others. I'm so blessed that my mom lovingly and generously taught me how to give and share that gift as often as I can.

So on this particular day of the year I like to honor every woman with a nurturing spirit who willingly shares her love with others. Thank you mom for being the best mom ever.

Now, dessert. Yes, we have had our dinner. An extravagant treat, we decided on a no-cook day and ordered take-out from our favorite restaurant (not the fast food joint) which was perfect. Everyone ordered their favorite dish and we had the luxury of sitting comfortably at home without fussy waiters rushing us through our meal.

We had a California Merlot with dinner that was full of fruit with hints of chocolate. It was perfect with our meal and we even had some left for our dessert.

I made my mom's favorite dessert, cream puffs as well as a chocolate cake. I love making cream puffs especially since it happens to be a favorite of almost everyone in the family. This is one dessert that is so easy to prepare, it makes a WOW of a presentation, and it's delicious too.

This is a recipe I've been using for many years and it always comes out perfect.

Cream Puff Pastry

• 1 cup water
  
• 1 stick unsalted butter
  
• 1/4 tsp. salt
  
• 1 1/2 tsp. granulated sugar
  
• 1 cup All Purpose flour
  
• 3 extra large eggs - plus 1 egg for egg wash

Filling:
Whipped Cream -- Ice Cream
OR Your Favorite Filling

Preparation:

Preheat Oven to 425 degrees


• In large saucepan add the water, butter, salt and sugar and bring to a rolling boil over medium heat.
  
  
• When it boils immediately remove from heat. Using a wooden spoon, add all the flour at once and stir vigorously until the flour is well blended (15 to 30 seconds) and comes away from the sides of the pan into a ball.
  
  
• Return the pan to the heat and continue stirring the flour to evaporate some of the moisture (about 30 seconds).
  
  
• Remove pan from heat and add one egg at a time, stirring vigorously until the egg has blended into the flour mixture and comes away from the sides of the pan into a ball and is smooth and glossy.
  
  
• Using a pastry bag, or a cookie scoop, scoop the batter onto a parchment lined cookie sheet. Brush the tops of each of the rounds with the egg wash to smooth out any points on the rounds.
  
  
• Bake 15 minutes at 425 degrees. Reduce oven to 375 degrees and bake another 20 minutes or until a light golden brown.
  
  
  
• Cool on the baking sheet.
  
  
• When ready to fill, slice across the top of the puffs halfway, enough so you can add the filling.
  
  
• If you use a pastry bag for the filling, just poke a hole into the bottom of each puff and fill.
  
  
• If ice cream is your passion, slice the top off the puff pastry and fill with a scoop of ice cream then place the cut top on the ice cream. Drizzle with chocolate sauce and/or fresh berries. Or just dust with powdered sugar.

Add a great chocolate cake to these delicious cream puffs and you have a dessert that will make anyone happy.

The last of the Merlot was great with the chocolate cake. We also had a delicious Rosé which is a favorite in our family during the warmer weather.

Follow us on Wine Review Monday for information on Rosé wines as well as other wine related information.


Salute!
Winelady Cooks