Cream Puff Balls, delicate spheres of choux pastry, are an exquisite embodiment of culinary artistry. These bite-sized treats, with their golden-brown exteriors and airy interiors, offer a canvas for a myriad of fillings, from sweet preserves to savory delights. As we delve into the history and creation of Cream Puff Balls, we uncover a tale of pastry evolution and versatility that has delighted palates for generations.

The history of Cream Puff Balls is closely tied to the evolution of choux pastry, a unique dough known for its ability to puff up and form hollow interiors when baked. Originating in France during the Renaissance era, choux pastry gained popularity due to its versatility and adaptability to both sweet and savory preparations.

Cream Puff Balls, with their small, round form, emerged as an elegant adaptation of the classic choux pastry. Throughout history, they have been favored for their charming appearance and the delightful contrast between their crisp shells and tender centers. Over time, bakers across cultures have embraced the Cream Puff Ball’s potential for creativity, using them as vessels for various fillings, both sweet and savory.

The beauty of Cream Puff Balls lies not only in their delightful taste and texture but also in their ability to be customized to suit a wide range of preferences. Whether filled with fruit preserves, custard, whipped cream, or even savory mixtures, these pastry spheres continue to bring joy and satisfaction to those who experience them.

INGREDIENTS

• 1 cupful flour
• 1/2 cupful Crisco (shortening)
• 1/2 cupful water
• 4 eggs
• 1/2 teaspoonful salt

INSTRUCTIONS

Creating the Choux Pastry:

1. Boiling Crisco and Water: In a small saucepan, combine the Crisco and water. Bring the mixture to a boil.
2. Adding Flour and Salt: Once the mixture reaches a boil, quickly add the flour and salt. Stir vigorously with a wooden spoon until the mixture leaves the sides of the pan.
3. Cooling and Incorporating Eggs: Remove the saucepan from the heat and allow the mixture to cool slightly (not cold). Beat the eggs thoroughly and add them one at a time, ensuring each egg is fully incorporated into the mixture.
4. Dividing and Shaping: Turn the choux pastry mixture onto a well-Criscoed plate. Divide the mixture into small portions, shaping them into round balls.
5. Baking: Place the shaped Cream Puff Balls onto Criscoed baking tins. Bake the Cream Puff Balls in a hot oven for approximately thirty minutes or until they turn golden brown and develop a crisp exterior.

Assembling and Filling:

1. Filling Options: Once the Cream Puff Balls have cooled, they can be filled with a variety of fillings. Sweet options include preserves, custard, whipped cream, or even chocolate ganache. For a savory twist, consider using cheese or herbed fillings.

• Cream Puff Balls are a testament to the time-honored art of choux pastry and the creative possibilities within the culinary realm. With each Cream Puff Ball, you’re experiencing the culmination of centuries of pastry craftsmanship and the joy of versatility. Whether enjoyed as a sweet or savory delight, these delightful spheres carry with them a legacy of innovation and elegance that continues to captivate palates and inspire bakers to explore new and delicious horizons.