I have to admit, I am giving up trying to find a recipe for the Cream Puffs or Cream Buns as some have called them. After months of research which included speaking with the pastry chef at Anna Olson's Bakery in Port Dalhousie, ON, who took time from her busy schedule to research and give me two recipes when I was in Port Dalhousie this past summer; going to a Pastry class at the Superstore and asking the chef who had no idea; and searching the Internet and having two 'authorities' reply to my request and both sent recipes for the choux pastry. In July I visited my family in my home town in Ontario where the bakery used to be where I bought the cream puffs. My brother told me the owners of the Bake Shop were a Dutch family because he was friends with a son of the owners. So I searched for Cream Puff recipes originating in Holland and I found a recipe for them called Cream Buns. The recipe was in Dutch. I downloaded it and found a Dutch lady in New Brunswick who translated it for me but unfortunately, it was the recipe for a filling of a bun. The last thing I did was try a Mennonite Cream Bun recipe which sounded like it might work, but again nowhere near the ones I have in my memory. They were tasty but they were like bread rolls. I have never been stymied in my search for anything but I believe I will have to put this search to rest and continue to concentrate on my cheesecake and fancy cookie recipes. Thank you to everyone who responded to my request. And, who knows, maybe some day someone will come across the recipe.
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Thanks - I think - won't be making that recipe. Can you image how bad it might turn out if the translation is that bad. Pretty funny to read. Even if you knew exactly what it said it confirms my new found belief in shopping at my local bakeshop. Too much fiddling. Now if that bakeshop would make the cream puffs.
Well of course...couldn't be easier. I guess things do get lost in translation.
Good luck figuring this out!!
Ingredients 2 press.) :
-4 eggs
-100 g sweeten
-1 bag vanilla sugar
-65 g flower
-1/2 liter milk
-2 or more breads soft and white
-powdered sugar to choice
Preparation: Bakers cream: -4 eggs one furrow one in protein and eidooier separate. -Set these on the cup. -Carefully 1 egg break and late these in the eischeider slide. The protein falls remains in the cup and the dooier behind. -The dooiers in the beslagkom do. -There 100 g scatter sweeten and 1 bag vanilla sugar by. -Everything knock is approximately 5 minutes till one dikke, creamy cream. -There 65 g flower stir through. Do that not in 1 turn, but bit for bit. -There then bit knock for bit a 1/2 liter milk through. -Everything do in the steelpan and set these on a low fire. -Bring the all moving at the boil and let the thick become. Let the cream all moving yet 5 minutes softly boil. -In a bin or in the kitchen sink a robust bottom pours cold water. -There set the pan with the cream in and rudder just so long till these hardly is.
DE PRESENTATION: -Package single white, soft breads and cut these in two. -Do there so much bakers cream in as you necessarily finds. -There scatter possibly what powdered sugar over and ready be your cream breads.
Make extra a lot of cream, for it is real super delicious and you almost cannot believe that you that self have made.
This is for Janinvan. I will try my best to explain how to translate on the Internet. I hope this info is clear because when I ask others more knowledgeable than me for help with a computer related problem, they always talk beyond me. Anyways, here goes: google - judith en saskia's roombroodje. Go to that site. Highlight the recipe and click EDIT and click COPY. Go to [url]www.freetranslation.com/free/[/url] Scroll down to 'dutch to english' and where it states: Type or paste some text here - delete that line. Then go to EDIT and click PASTE Then click on FREE TRANSLATION. I hope this works.
Aww, too bad. I tried. I figured it might be the same one you had already from the few words I could decipher. I even checked an old church cookbook I had given to me that contained a bunch of ethnic recipes but had no luck as they were mostly German ones. Hehe, you need to go make some new Dutch friends! :D
How do we get a translation? Now you've piqued my interest.
Firstly, I would like to thank all of you for your interest in trying to locate this Cream Puff recipe. For sure, the puffs were not choux pastry. They were white, soft, and cake-like. I was quite excited to see the post by jetjane for Judith en Saskia's Roombroodje. I had also found that recipe and that is the one I brought to the Dutch translater who told me it was a cream filling. Nonetheless, if any of you want to have a good chuckle, then get that recipe translated on the Internet from Dutch to English. Maybe I have a weird sense of humour but when you read the translation I'm sure you will find it is absolutely hilarious. I have read it to several friends already and I'm sure we got our therapeutic 100 laughs (that we need each day) just from the translated recipe. Even though the search for this recipe has been futile I have enjoyed the responses and the comments. Thank you once again.
When my DS was a teenager i made him cream puffs with Choux paste practically every weekend for about a year. Burned out several hand mixers making the pastry. The recipe that works really well is the one from the Joy of Cooking (my bible for cooking back then and still.) Second hand bookshops are always selling the Joy of Cooking. I'll look it up and try to post the recipe later :)
I THINK I know exactly what you're talking about -- my mom used to make cream puffs for special occasions. I have no idea where her recipe is, but I found this one that looks like the same thing (except the puffs are filled with ice cream instead of whipped cream):
[url]http://www.epicurious.com/recipes/recipe_views/views/231345[/url]
There's also these ones:
[url]http://www.epicurious.com/recipes/recipe_views/views/1570[/url]
[url]http://www.epicurious.com/recipes/recipe_views/views/234820[/url]
[url]http://www.epicurious.com/recipes/recipe_views/views/232709[/url]
I found this on a post:
I am trying to help someone find a recipe for some large cream puffs,
about the size of a hamburger bun. They were served in Kresge stores
about 40 years ago.
The description given is "They were large like hamburger bun, but
flaky,light and hollow.The top was sliced off and the cavity filled
with whipped cream.
It was a bun made like a hamburger bun very soft it then was filled
with real whipped cream with icing sugar sprinkled on top. it was not
sweet the bun was like eating a cloud so light in color and taste".
No recipe could be found apparently.
Mullajos....I did some googling and found a recipe for Roombroodje which is described as "a slightly sweet soft white bun with cream in it and icing sugar on top." I don't know if this was the recipe you found but thought I'd post it anyway. This is the link: [url]http://www.snelklaar.nl/modules.php?name=Recipes&op=viewrecipe&recipeid=7337&offset=7141#start[/url]. Good luck.
Judith en Saskia's roombroodje
Ingrediënten 2 pers.):
-4 eieren
-100 g suiker
-1 zakje vanillesuiker
-65 g bloem
-1/2 liter melk
-2 of meer broodjes zacht en wit
-poedersuiker naar keuze
Bereiding:
BAKKERSROOM: -Scheid 4 eieren één voor één in eiwit en eidooier. -Zet deze op het kopje. -Breek voorzichtig 1 ei en laat deze in de eischeider glijden. Het eiwit zakt in het kopje en de dooier blijft achter. -Doe de dooiers in de beslagkom. -Strooi er 100 g suiker en 1 zakje vanillesuiker bij. -Klop alles ongeveer 5 minuten tot het een dikke, romige crème is. -Roer er 65 g bloem door. Doe dat niet in 1 keer, maar beetje voor beetje. -Klop er dan beetje voor beetje een 1/2 liter melk door. -Doe alles in de steelpan en zet deze op een laag vuur. -Breng het al roerende aan de kook en laat het dik worden. Laat de crème al roerende nog 5 minuten zachtjes koken. -Giet in een bak of in de gootsteen een flinke bodem koud water. -Zet er de pan met de crème in en roer net zo lang tot deze koud is. DE PRESENTATIE: -Pak enkele witte, zachte broodjes en snijd deze doormidden. -Doe er zoveel bakkersroom in als u nodig vindt. -Strooi er eventueel wat poedersuiker over en klaar zijn uw roombroodjes.
Receptnummer:7337 | Categorie: 9 | Soort gerecht: 99 | bereidingstijd: 20 min. | Meer Recepten van
Opmerking:
Maak extra veel room, want het is echt super lekker en u kunt haast niet geloven dat u dat zelf heeft gemaakt.
Bron: Dit recept komt uit de snelklaar database op http://www.snelklaar.nl.<% =stEnd %>
Statistieken: Dit recept is 473x bekeken en 46x geprint
Those must have been some good cream puffs for you to go to all that trouble to bad you couldn't find what you were looking for. Sounds like maybe some secret family recipe. To bad as some of those great recipe go to the grave with the people and they never think to pass them down.