QUING Parties at the Palace with CREAM PUFFS

Some gals have it all. Brains, charisma, kindness of heart, beauty, talent, devoted family and friends, and every gorgeous piece of jewelry ever desired. Years ago, I stepped into one of those gals’ kitchen and noted a sign on her fridge that read: "Miracles Happen." My assumption? Sign means: "It would be a miracle if this lady is as talented in the kitchen as she happens to be in every other aspect of her life."

Lucky for me (and everyone who ventures into her kitchen) my assumption was bunk. Our gal Cathy is a wonder, period. My Top 20 favorite, most sought after recipes? On a list that includes Periyali's organic salmon with spinach and herbs wrapped in phyllo, three of the recipes belong to Cathy. And that’s only because I don’t spend enough time in her kitchen.

You've already viewed her mom, Kaye's, Pizzelles. This Valentine weekend, I give you Cathy's Cream Puffs. Simple to make and spectacular to serve.
 
Sweetheart. Valentine. Darling. Beloved. It doesn't matter what you call your special someone. Make that someone Cathy's Cream Puffs, and expect unwavering devotion (and continuous demands for cream puffs!)
 
Happy Valentine's Day to you and yours.  Gustare!

CATHY'S CREAM PUFFS

Makes 20-22.  Serves 4- 22!

INGREDIENTS

Puffs: 

1 cup water

1/2 cup salted butter.  If using unsalted butter, add 1/4 teaspoon table salt.

1 teaspoon sugar

1 cup flour

4 large eggs (be sure to use large eggs for best results)

Filling:

2 small cartons of heavy cream

1/2 cup confectioner's sugar

1 teaspoon vanilla OR 1 tablespoon Kahlua or Bailey's  

 
 Bring water, butter and sugar to a full rolling boil in a large pot. Add flour all at once and stir vigorously for one minute until the batter comes off the sides of the pan. Remove from heat and cool.

While puffs cool, prepare filling. Combine ingredients in bowl of an electric mixer and whip with wire whisk until consistency of whipped cream. Refrigerate.

When batter has cooled, add eggs one at a time and beat vigorously until paste is shiny and smooth. Drop 1 tablespoon of dough 2 inches apart on a cookie sheet covered with parchment paper. Bake at 400 degrees for 30-40 minutes until golden brown, rotating pans half way through baking time. Cool completely.

Cut in half and gently spoon out doughy part. Fill with whipped cream filling. Drizzle with melted chocolate, or sprinkle with powdered sugar if desired.