Nuns Puffs With Cream Recipes

Steps:

• 1. Put the water, salt and butter in a small saucepan and slowly bring to a boil until the butter is melted. Stir and remove from the heat. 2. Mix the confectioners' sugar, flour, lemon zest and cornstarch. Add it to the pan all at once. Stir to combine and return the pan to the heat. Cook over low heat until the dough forms a smooth dough and a film forms at the bottom of the pan. 3. Remove the pan from the heat and immediately add 1 egg. Beat with an electric handheld mixer to blend well. Let the dough rest for 10 minutes. 4. Add the remaining eggs one after another, blending well after each addition. 5. Pour oil about 2 to 3 inches high in a heavy tall pot or a deep-fryer. Bring to 370 degrees F (175 degrees Celsius), or hot enough to sizzle a breadcrumb. Have a glass with hot water stand by. 6. Using two dessertspoons, shape small balls of dough and drop them into the hot oil, not more than 4 at a time. Fry until golden, then turn once and fry from the other side. Remove with a slotted spoon and degrease on paper towels. Dip the spoons in hot water after each round (be careful of hot splashes!). 7. Sprinkle with a mix of sugar and cinnamon. Enjoy within a couple of hours. Makes 24 to 30 pieces

Steps:

• Melt the butter in a large saucepan over medium-high.
• Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
• Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
• Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
• Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
• Preheat oven to 375 degrees F.
• Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
• Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
• Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!

Steps:

• Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!).
• In a medium saucepan melt butter and add milk. Bring to boiling.
• Add flour all at once, stirring vigorously.
• Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes.
• Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise.
• Preheat oven to 375°F and sprinkle puffs with sugar.
• Bake about 30 minutes or until golden brown and puffed. Remove from pan.
• Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*.
• *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.