Grandma Grieb’s Dreamy Cream Puffs
Grandma Grieb’s grandchildren always looked forward to these dreamy cream puffs for dessert on special occasions. They were generously filled with real heavy cream whipped that was made with sugar and the real vanilla. These are great to make in the spring when the hens are laying lots of eggs.
From the Kitchen of: Gertrude Haven Grieb
Makes 6 to 8 cream puffs
- 1 cup of water
- 1/2 cup butter
- 1 cup of flour
- Dash of salt
- 4 eggs
- Sweetened Whipped Cream
- Powdered Sugar
Heat oven to 400°F. Heat water and butter in a pan, bring to a boil. Stir in flour. Stir briskly , bring to a boil over low heat about 1 minute, or until it forms a ball. Remove from heat . Beat in eggs, one at a time, continue beating until smooth, drop by scant 1/4 cupfuls 3 inches apart onto an onto an un-greased baking sheet. Bake 35 to 40 minutes or until puffed and golden. Cool completely away from drafts. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with whipped cream. Replace tops, dust with powdered sugar. Refrigerate until serving time.