Cream puffs are one of my most favorite desserts to make. I first made them when I was fairly new to blogging. This was long before anyone knew who The Joy of Caking was. Let’s just say I wasn’t on the radar back then. And while I still don’t have one of the most popular blogs out there, TJOC has come a long way.
I’ve made some awesome friends, established some very loyal followers, and had the opportunity to work with some great companies that have great products. I feel very fortunate, and hope my blog continues to grow. What do you think my chances are of replacing Martha when she retires?
This batch of cream puffs is in honor of all of you. Friends, followers, and great companies with great products.
I have often thought of how awesome it would be to have a huge blogger fest here in the Finger Lakes. And if that ever comes to be, I hope for all of you to attend. You really would be wowed with a visit to to my neck of the woods. Wineries galore, beautiful lakes and New York State Parks, quaint towns, antiques, art, museums, history, and food. That’s what the Finger Lakes is all about.
Now, back to the cream puffs. Don’t be scared of making them. They are easy and delicious. My suggestion; follow a recipe straight out of a dependable cookbook. This batch was made from following a recipe from Betty Crocker’s Cookbook. The ingredients are simple. Water, butter or margarine, flour, and eggs. That’s it! Baker’s note: I have had the best luck using margarine over butter.
Cream puffs can be filled with whipped cream, or in this case, I made a vanilla cream pudding from the same cookbook. And on a scale of 1-10, the pudding was a 10.
Have you ever visited the Finger Lakes, made cream puffs, or do you want to be the new Martha?