Cream Puff Puff Pass

Cream puffs are made from scratch with ingredients that you should always have in the cabinet, along with fresh fruit. The key with this recipe, and baking in general, is that you should always follow the recipe measurements precisely... or else you'll fuck it up. Nonetheless, it's always more than edible and usually the best answer to any sweet tooth or stoner high.


The Puff part:

1 stick butter
1 c. water
Bring to boil. Take off stove and add 1 c. flour. Mix well. Add 4 eggs, one at a time, mixing well after each addition. Using a large serving spoon, place round balls on ungreased cookie sheet and bake at 375 for 45 minutes. Let cool. Cut off tops and take out excess doughy part in the middle.

The Creamy part:

1 c. sugar
1/2 c. sifted flour*
2 c. milk
3 egg yolks


In double boiler (or thick saucepan on lower heat), put sugar, flour and enough milk to make paste. Stir in egg yolks. Add rest of milk. Cook till it thickens, stirring constantly. Add 2 TB. butter and 1 Tsp. vanilla. Turn fire off and keep beating by hand. Add optional 1 c. coconut and keep stirring until it gets to the right consistency. Fill puffs with cream and choice of berry, place top on, and then sift powdered sugar over top. Garnish with more fruit.

*If making chocolate, sift 1/2 c. cocoa with the flour and omit coconut.