When I was a teenager (many years ago) living in southern Ontario, I could buy Cream Puffs at the Bakery that were made with soft, sweet buns (similar to hamburger buns in shape) as opposed to the pate a choux that all Cream Puff recipes use today. Is there anyone that knows what I am talking about that could help me with a recipe? I have searched tons of recipe books and the Internet but to no avail. Thank you kindly.
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I wonder if you went into a small town, long-time, Ma & Pa type Home Bakery you might find them. I'd love to volunteer for that mission but the plane ticket is a bit pricey. Sigh! I can even smell the bakeshop right now. The bell would ring and screen door shut with a bang everytime someone came in the store.
I have been craving these cream puffs ever since you first posted. They take me waaay back. YUM :)
Whatever happened to Francis Bakery? Is there any possibility that anyone who would have worked there still exists? I'm not having very much luck researching this and I am very disappointed as I can usually find anything I look for. I went to a cooking class on Desserts last week and I even asked the Dessert Chef but he couldn't help me. Once school is over and I have a bit more time, I am going to try experimenting by making some sort of a "Sweet Bun". If I am successful I will keep you posted. Ciau.
get them at Francis Bakery in Picton..
For God's sake, if you find the recipe, let us know!!!!!!
And they were sprinkled with icing sugar. I grew up in southern Ontario. If you describe them on a site like epicurious someone may know them by another name. Let us know if you get the recipe.
I know exactly what you are talking about. I had these as well years ago and sometimes they would add cherries to them. They were delicious!
Is it this recipe? They are called " Bouche's"
1/2 c. water
1/4 c. butter
1/2 c. sifted regular flour
1/8 tsp. salt
2 eggs
Heat water and butter to boiling in a medium size heavy saucepan. Add flour and salt all at once; stir vigorously with a wooden spoon until batter forms a thick smooth ball that follows spoon around pan; remove from heat at once. Beat in eggs, one at a time, beating well after each addition until batter is shiny-smooth.
Spoon in small mounds, a rounded teaspoonful for each, 2 inches apart on ungreased cookie sheets. Measure carefully so puffs will be about the same size. Bake in hot 400 degree oven for 25 minutes or until puffed, crisp and golden. Remove carefully from cookie sheets, cool completely on wire racks. Makes 20.
Is it this recipe?
Sorry I have never heard of anything like that but man do they sound yummy. I have only ever heard of the traditional ones and they are for looking at not eating to many calories for me and who can only ever eat one.