Quick Kitchen Tip: Filling Cream Puffs

 I made some cream puffs last week and wanted to be able to fill them without cutting them open. I used a plastic bag, a straw, a pair of scissors, and scotch tape to make a device to fill the cream puffs.[figure 1]

Figure1

 I cut off a small section of the straw. [figure 2]

Figure 2

I made my cut at an angle so that there would be a point on the tip. The end with a tip would be used to poke into the cream puffs. [figure3]

Figure 3

I then cut a small hole in one of the corners of the plastic bag. [figure 4]

Figure 4

Then I inserted the straw into the hole in the bag, making sure the pointed end was sticking out of the bag. [figure 5]

Figure 5

 I used tape to secure the straw to the bag. [figure 6]

Figure 6

I filled the bag with the cream filling I made to put in the cream puffs. [figure 7]

Figure 7

I poked the straw into the cream puffs and gently squeezed the bag until the puff was filled with cream. [figure 8]

Figure 8

 My make shift pastry bag worked great. So, if you want to fill cream puffs without an obvious incision give this a try.

Donuts For Breakfast

Yeast donuts are one of my husbands favorite treats. I don't make them often. This morning was one of those rare occasions. 

Donuts are not hard to make. I don't make them much because they take more time than oatmeal or fried eggs (my choice for breakfast). When you are the cook you usually get to choose what's for breakfast. At least in this house. :)

This is my donut recipe:

Overnight Donuts

1/4 cup warm water

2 tsp. yeast

1/2 cup milk

2 TBS. butter

2 TBS. sugar

1 egg

3/4 tsp. salt

1/2 cup whole wheat flour

2-2 1/4 cups unbleached all purpose flour

 

Mix water and yeast in a bowl. Heat milk and butter in a small sauce pan just until butter melts; cool to 120* F.

Add sugar, egg, and salt to the yeast and water. Add milk and butter; mix well.

Stir in flour a little at a time until a soft dough is formed. Turn out to a lightly floured surface and knead for 10 minutes until dough is smooth and elastic.

Place dough in a lightly greased bowl, cover, and let rise for an hour or until doubled. Punch down the dough. Cover and refrigerate overnight.

In the morning.....

Roll out dough to 1/2" thick. Cut into desired shapes. Cover with towel and let rise 20-25 minutes.

Deep-fry in hot fat (375*F.) until lightly browned, about 30 seconds per side. 

Drain on paper towel. Coat with powdered sugar, cinnamon sugar, or glaze.

This recipe yields about one dozen donuts.