Happy New Year! Gosh, it’s 2017, for real. I’m so ready. Aside from that catastrophe that happened in early November, 2016 was not as cataclysmic for me as it was for everyone else. In fact, for us 2016 was basically uneventful, and even a little monotonous. Uneventful and monotonous are not really that fulfilling, so we’re hoping to make big moves in 2017. We’ll see. Also, we will see if my theory that years ending in even numbers are generally lame and odd numbered years are when magic happens. Bring it, 2017!
Aside from being the second day of a new year, today is National Cream Puff Day! In honor of a day that can’t possibly mean much of anything, I’m making a recipe that is actually quite meaningful to me. My mom has recently been sending me handwritten recipes from my grandma Edna’s recipe notebook. Mom refuses to scan the recipes, and instead texts me photos of the notebook she took with her phone, which is somehow equally annoying and very, very cute. It’s been great seeing these old notebook pages again, covered in stains from use and written in my grandma’s beautiful, cursive handwriting.
This is grandma Edna–or to me, forever and always, Grandma Dini. For the longest time, I called her Grandma Dini and didn’t give it two thoughts. She responded to it. I was sure it was her name, until I learned otherwise. But neither my brother nor any of my cousins called her that and I never knew why. Later in life I asked my mom where that name had come from. She told me that when she and my dad used to tell me that we’re “going to grandma’s house,” I would always ask, “Which grandma?” Grandma Edna had a tiny, yappy dog, a miniature pinscher, named Houdini. So their answer to me was, “Grandma with Houdini.” Grandma Dini was born.
She passed away when I was twelve, so I didn’t know her as long as I would have liked, but Grandma Dini was a real cool lady. She played the clarinet, she introduced me to one of my favorite movies, Coalminer’s Daughter (when I was entirely too young to be watching such a film), and when she was younger, she and her sister, Florence, competed in local singing/yodeling contests, and were offered a chance to compete at a larger competition. Unfortunately, their dad said, “Absolutely no way,” and instead of becoming a star, grandma was married and having babies by the time she was 17. Not that she was necessarily unhappy with that path, and it certainly wasn’t an uncommon one where she grew up in rural, Central Indiana, but I can’t help but wonder what might have become of her if she had become a famous, touring yodeler.
Perhaps most important to me, Grandma Dini was our family’s genealogist. When she passed away, I unofficially inherited the green notebook in which she kept track of our family history, and I have been researching family histories, my own and others’, ever since. And now my job is to help people learn about their family history! Profound effect, indeed.
A month or two back, my mom asked me what my favorite dessert was that she used to make me. Without a doubt, cream puffs. Light and fluffy, filled with pudding, dusted with powdered sugar, what’s not to love? The cream puffs that my mom used to make were from my grandma’s recipe notebook, and now I’m sharing them with you today.
Grandma Dini’s Cream Puffs
Makes approximately 12 3-inch cream puffs
1 cup water
1/2 cup butter
1 cup flour
1/8 tsp salt
Preheat oven to 400 degree and line a large cookie sheet with parchment paper.
In a saucepan, combine water and butter and bring to a boil.
Add the flour and salt and stir until the mixture begins to combine and form a ball.
Add one egg at a time, stirring to combine. The mixture will slowly come together and, when ready, should be stiff enough to hold the spoon vertical.
Drop 1/4 cup spoonfuls onto the parchment-lined cookie sheet. (I used a pastry bag to pipe them onto the cookie sheet. This step is completely unnecessary, but it makes the puffs slightly more uniform, if you’re into that sort of thing.)
Bake for 30-40 minutes, until they’re just light brown.
Once the puffs have cooled, cut the tops off, fill with pudding/cream, and dust with powdered sugar.
Tip for cream filling: I used this pastry cream recipe from The Kitchn. After making the cream and removing it from heat, I mixed in 1 tsp of espresso powder and 1/2 cup of semi-sweet chocolate chips until melted and smooth.
Cream puffs are a super simple treat and a definite crowd-pleaser, particularly if that crowd is me. Make a batch to kick off the new year! I’ll be right over.