Delicious cream puffs made easy

Make your own chocolate syrup with Dora’s recipe

Chocolate Syrup

1/2 c. Cocoa

1 c. Cold water

2 tsp. Vanilla

1 1/2 c. Sugar

1/8 tsp. Salt

1 tsp. Salt

Combine and boil for 3 mins. Add vanilla. Let cool and store in fridge.

Cream Puffs

1 c. Water

½ c. Butter

¼ tsp. Salt

1 tbsp. Sugar

1 c. flour

1 ½ tsp. . Baking powder

4 lg. Eggs at room temp.

Place water in saucepan and cut in butter. Sprinkle in salt and sugar. Bring water to a boil. Bring to a full rolling boil.

Turn heat to low and Mix flour and baking powder and add to water. Stir with a wooden spoon. When flour leave the sides of the bowl pull from the heat and let stand for 20 mins.

When dough has cooled add eggs one at a time and beat. When dough holds it’s shape it’s ready to bake.

Drop dough from large spoon onto parchment and shape with dampened fingers if needed. Keep about 3 inches apart. Bake at 400F for 45 to 50 mins.

For large puffs and 30 – 35 mins. For mini puffs XX.

Remove from pan and pierce with a sharp knife to let out the steam.

Dora Miner is a local cook and baker who writes a regular column for the Wetaskiwin Pipestone Flyer.

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