By Gale Barber
Walking through the back door, I would spot the cream puffs lined up on the kitchen counter like soldiers standing at attention. Each one was covered with dark rich creamy chocolate with cold smooth pudding waiting inside. It didn’t matter to us kids what mom had for dinner because our minds were solely on the cream puffs and our mouths were salivating just thinking of the luscious first lick of the chocolate on top. With me, it became an art to savor each succulent bite. First, I’d lick the chocolate and then slowly chew the crunchy top while eying the pudding. Then, I’d pick up the remaining cream puff in my hand, sticking my tongue into the cold filling and bringing just enough back into my mouth to get the full flavor. After finishing all the pudding I would slowly chew the crunchy puff until the last crumb disappeared while thinking of the next time that my mom would make cream puffs.
This recipe comes from my husband’s Polish grandmother and was handed down through his family. In order to bring back these memories, I have duplicated the cream puffs with her recipe. Only a European chocolate could do these scrumptious puffs justice. This is what I came up with. If you follow these directions, they will taste like mine.

PUFFS
Yield: 10 medium puffs
1 stick salted butter
4 eggs
1-cup water
1 cup all-purpose flour-sifted

Place butter and water in a 2 Qt. saucepan over medium heat. When mixture comes to a boil, add flour and whisk well. (The mixture will be very thick). Remove from heat and add 1 egg at a time, whisking thoroughly after each egg. Fill muffin tins 3⁄4 full that has been sprayed with cooking spray. Bake in a preheated 450-degree oven for 15 minutes, then 400 degree for 30 to 40 minutes. Place on cooling rack for 5 minutes before removing puffs from tins. Cool completely before filling.

The Secret:
When spooning the batter into muffin tins, use a large serving spoon. It is very important to put the batter into the tins all at once to give the puffs a uniform look. If using unsalted butter, add 1⁄4 teaspoon of salt to the flour and sift together before adding to mixture. This eliminates the chances of lumps. These puff shells can be made ahead to be used the next day or frozen in plastic bags (1 week) for future use.

CREAM PUFF FILLING
1⁄2 cup granulated sugar
1⁄4 teaspoon salt
5 Tablespoons all purpose flour
2 cups whole milk
2 egg yolks, beaten
1 teaspoon vanilla flavoring
1⁄2 pint heavy whipping cream

In a 2 Qt. saucepan or double boiler pan, mix sugar, salt and flour together. Add milk and whisk well. Place over medium-low heat until mixture starts to thicken. Remove from heat and cool. Add egg yolks and whisk. Return to heat and whisk continually until thick. Remove and add vanilla. Pour into a large mixing bowl and refrigerate until cold.
Whip cream until stiff and fold into cold pudding mixture.

The Secret:
Place beaters and mixing bowl in freezer before whipping the cream.

CHOCOLATE SAUCE
1 egg
1/3-cup butter (melted & cooled)
1 1⁄2 squares (1 1⁄2 oz.) unsweetened chocolate, melted & cooled
1 1⁄2 cups confectioners’ sugar (sifted)
2 teaspoons Framboise Liqueur

Whisk egg with melted butter and chocolate until creamy. Add sugar (1/3 at a time) mixing well after each addition.

The Secret:
Sift the sugar to eliminate lumps in icing. Microwave the butter and chocolate for 2 minutes and cool completely before adding to egg.