Cream Puffs Recipes

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CLASSIC CREAM PUFFS

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 28

Number Of Ingredients 6



Classic Cream Puffs image

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  • Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

CREAM PUFFS

Make and share this Cream Puffs recipe from Food.com.

Provided by CJAY8248

Categories     Dessert

Time 40m

Yield 12 cream puffs, 12 serving(s)

Number Of Ingredients 6



Cream Puffs image

Steps:

  • Preheat oven to 450*. In small pan, boil water, add margarine and stir until melted. Add flour and salt all at once, stirring until mixed. Cool for 1 minute, then add eggs one at a time. On a greased cookie sheet, drop about 2" apart. Bake for 10 minutes at 450*, then 15-20 minutes at 400*. Let cool. Make a slit in the side and fill with whipped cream.

Nutrition Facts : Calories 47.8, Fat 2.7, SaturatedFat 0.7, Cholesterol 31, Sodium 82.9, Carbohydrate 4.1, Fiber 0.1, Protein 1.6

1/2 cup water
2 eggs
1/2 cup flour
1/4 cup margarine or 1/4 cup butter
1/4 teaspoon salt
whipped cream

CREAM PUFFS

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cream puffs

Number Of Ingredients 10



Cream Puffs image

Steps:

  • Make the cream puffs: In a medium saucepan, combine the butter, granulated sugar, salt and 1 cup water. Bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to a medium heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
  • Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes. Add the 3 eggs, one at a time, incorporating each one thoroughly before adding the next. Before adding the third egg, beat it in a small bowl. Adding it by tablespoons to the mixture, just until the batter is smooth and tight. If the batter starts to get loose, do not add all of the last egg.
  • Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Fill a large pastry bag, fitted with an open tip, with the cream puff mixture. Pipe twelve
  • 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan. (Alternately, use a large spoon to form the dough into the mounds.) Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
  • Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more. Cool on a rack.
  • Assemble the cream puffs: Cut the puffs in half with a serrated knife, and set the tops aside. (If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes. Cool completely before continuing.) Put a heaping tablespoon of the fruit in the bottom halves of the cream puffs. Pipe or spoon about 1/3 cup of the Chocolate Whipped Cream on top. Replace the puff tops. Refrigerate for up to 3 hours or serve immediately.
  • Yield: 12 cream puffs
  • Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a firm but still soft peak. Set aside.
  • Put the chocolate in a clean, medium, microwaveable bowl. Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm. Whisk until smooth and liquid. (Alternatively melt the chocolate in a double boiler.)
  • Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it. Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended. Store in an airtight container until ready to use. It's best used the same day it is prepared.
  • Yield: about 4 cups

6 tablespoons unsalted butter
1 teaspoon granulated sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
4 large eggs, plus 1 egg yolk
1 cup diced strawberries or whole raspberries
Chocolate Whipped Cream, recipe follows
2 cups cold heavy cream
2 tablespoons confectioners' sugar
4 ounces semi-sweet chocolate, chopped

CREAM PUFFS I

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11



Cream Puffs I image

Steps:

  • For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  • Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

Nutrition Facts : Calories 255 calories, Carbohydrate 25.1 g, Cholesterol 120.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 4.1 g, Sodium 81.2 mg, Sugar 12.5 g

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs

CREAM PUFFS

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9



Cream Puffs image

Steps:

  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

CREAM PUFFS

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8



Cream Puffs image

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

CREAM PUFFS

Provided by Dorie Greenspan

Categories     Milk/Cream     Dessert     Bake     Easter     Mother's Day     Shower     Pastry     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16 servings

Number Of Ingredients 10



Cream Puffs image

Steps:

  • Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2" cut from one bottom corner) with plain 1/2" tip.
  • Bring milk, butter, 1 teaspoon sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan, 1-2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl.
  • Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
  • Spoon dough into prepared pastry bag; pipe out 2 1/2"-diameter rounds on prepared sheets, leaving 2" between rounds. DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and freeze for up to 1 month. Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.
  • Arrange racks in upper and middle thirds of oven and preheat to 450°F. Whisk remaining egg with 2 teaspoons water and brush dough rounds all over with egg wash.
  • Transfer baking sheets to oven; turn oven off. After 10 minutes, heat oven to 350°F and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
  • Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
  • Prepare a second pastry bag (or freezer bag) with 1/2" open-star tip. Beat heavy cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag. Fill each puff with cream, finishing with a generous ring of cream on top. Dust tops of cream puffs with powdered sugar; place atop puffs.

1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon plus 2 tablespoons sugar
1 teaspoon kosher salt
1 cup all-purpose flour
6 large eggs
2 1/2 cups heavy cream
Powdered sugar (for dusting)
Special Equipment
Two pastry bag tips, 1/2" and 1/2" open star

CREAM PUFFS

Aunt Lucy always had some "specialities" for you to taste, even when you just popped in on her for a visit. I wondered how it was never a fuss or bother to her? I popped in often; oooooo'd and ahhhhhhh'd and she'd give me her recipe. I tried it and you know! it isn't that bothersome and so, when you want something special...here it is, cream puffs a la "Aunt Lucy"!

Provided by Gingerbee

Categories     Breads

Time 52m

Yield 72 small

Number Of Ingredients 4



Cream Puffs image

Steps:

  • In a medium size sauce pan, bring water to boil.
  • Add melted butter and reheat to boiling point.
  • Add flour, stirring rapidly.
  • By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
  • Remove from the heat immediately.
  • Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
  • Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
  • If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
  • Preheat oven to 400 degrees; and bake for 5-7 minutes.
  • Reduce the heat to 200 degrees; and bake for 30 minutes.
  • They should be a nice golden brown in color.
  • Makes 72 small or 16 large cream puffs.
  • Cool.
  • Split horizontally and fill with your favorite filling.
  • For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
  • For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
  • Very versatile and they freeze unfilled, very well.

Nutrition Facts : Calories 21.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 15.1, Sodium 13.1, Carbohydrate 1.4, Fiber 0.1, Protein 0.5

1 cup flour
1 cup water
1/4 lb butter (melted)
4 eggs

CREAM PUFFS

These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 10

Number Of Ingredients 15



Cream Puffs image

Steps:

  • Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  • On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  • Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon rum extract
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Powdered sugar
2 cups whipping cream
1/4 cup granulated or powdered sugar
1 teaspoon peppermint extract
5 or 6 drops red or green food color

STATE FAIR CREAM PUFFS

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. -Ruth Jungbluth, Dodgeville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 11



State Fair Cream Puffs image

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool. , In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
2 tablespoons 2% milk
1 large egg yolk, lightly beaten
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Additional confectioners' sugar

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From sugarspunrun.com


EASY CREAM PUFFS RECIPE WITH VIDEO ⋆ REAL HOUSEMOMS
Cream Puffs: Preheat oven to 375 degrees. Melt stick of butter and water to a rolling boil. Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute) Remove from heat and cool for a couple of minutes. Beat in eggs (one at a time) with a mixer.
From realhousemoms.com


THE BEST CREAM PUFFS RECIPE | THE RECIPE CRITIC
Cream Puff Ingredients: Cream puff starts with 6 simple ingredients: Milk – traditional choux pastry is made with just water but I used milk for more richness and flavor.; Unsalted butter – butter adds more flavor to the cream puff shell.; Salt – for flavor.; Sugar – traditional choux pastry doesn’t include sugar but I like mine a little bit on the sweeter side.
From therecipecritic.com


10 BEST CREAM FILLING FOR CREAM PUFFS RECIPES - YUMMLY
Cream Filling for Cream Puffs Recipes 209,106 Recipes. Last updated Mar 24, 2022. This search takes into account your taste preferences. 209,106 suggested recipes. Vanilla Custard Cake Filling or Pastry Cream Filling Veena Azmanov. eggs, sugar, milk, milk, sugar, cream, vanilla, eggs, cream and 3 more. Roulade with Cream Filling Eat Smarter. cocoa …
From yummly.com


CREAM PUFFS - HOW TO MAKE CREAM PUFFS FROM SCRATCH
Home » Recipes » Dessert » Cream Puffs. Cream Puffs. by Joanne May 22, 2018 (updated January 16, 2019) 78. Jump to Recipe. These easy Cream Puffs are made from scratch, and taste SO delicious freshly baked from the oven. A simple choux pastry dough is mixed together, then baked and filled with a vanilla pastry cream! When it comes to cream …
From fifteenspatulas.com


EASY CREAM PUFFS RECIPE - MYFOODBOOK
Bring to the boil butter, water and salt in a medium saucepan. Add the flour, then cook over a gentle heat, while mixing delicately, until mixture forms one lump. Remove from heat and cool (approx. 5 minutes) Add the well-beaten eggs a little at a time until combined and mixture is glossy. Pipe tablespoons of mixture onto a lined baking tray ...
From myfoodbook.com.au


CREAM PUFFS | RICARDO
Let simmer for 1 to 2 minutes over low heat. Remove from the heat. Add the butter. Strain the cream through a sieve, if needed. Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled. When ready to use, mix with a spatula until creamy and smooth.
From ricardocuisine.com


BEST VANILLA AND COFFEE CREAM PUFFS RECIPES | VALERIE'S ...
Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill. Step 7. Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners’ sugar. Beat with an electric mixer until the cream just holds stiff peaks.
From foodnetwork.ca


CREAM PUFFS RECIPE - FOOD STORAGE MOMS
Cream Puffs. Preheat oven to (400 °F) = (204 °C) degrees. Heat water and butter to a boil. Add flour and vigorously stir over low heat for 1 minute, or until it forms a ball. Remove from heat and beat in the eggs all at once, beat until smooth.
From foodstoragemoms.com


EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
Cream puffs are made from a choux pastry (aka pâte à choux) which is just a light pastry dough made with flour, eggs, butter, and water. The puffed up hollow shells are perfect for filling with pastry cream or whipped cream for an easy, elegant dessert! Cream puffs are a classic French dessert.
From houseofnasheats.com


RECIPE: EGG-SALAD CREAM PUFFS | STYLE AT HOME
4 To prepare the cream puffs: Preheat the oven to 425°F. Line two baking sheets with parchment paper. Directions (cream puffs) 5 In a saucepan over high heat, bring the water, butter, salt, and nutmeg to a boil. Cook until the butter is melted, about 1 minute. Remove the pan from the heat, pour in the flour all at once, and beat with a wooden ...
From styleathome.com


SIMPLE AND EASY CREAM PUFFS - A PRETTY LIFE IN THE SUBURBS
Mmmmm Cream Puffs! I have an idea that involves these little treats, and I can’t wait to share it with you! But first, I’ll share the basic recipe… and stay tuned for a fun and scrumptious little twist to the cream puff!
From aprettylifeinthesuburbs.com


CREAM PUFFS RECIPE - THE GUNNY SACK
While researching favorite fair food, I discovered that cream puffs are the most popular item at the Wisconsin state fair! How To Make A Cream Puff. Cream puffs use a choux pastry (or pâte à choux) which is made using four basic ingredients: water, butter, flour and eggs. This same pastry is also used to make eclairs and profiteroles. Put the water and butter in a saucepan and bring …
From thegunnysack.com


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