In early October, the EFA staff and Board of Directors participated in our annual strategic planning session, where we reviewed our previous year’s performance and strategized for the upcoming year. It’s a lot of hard work, but the process sets up the staff for success, by giving them the necessary goals and guidance for the various key result areas. In 2015, we are working around three pillars: healthy eggs, healthy birds, healthy farms & communities.

Blog-9-CookbookAnyway, you’re probably wondering what on earth this has to do with cream puffs. Well, we took a break and went out to a nice restaurant in Canmore, and some of us had the yummiest looking cream puffs for dessert. Those cream puffs inspired me to make a batch at home, using an old recipe from this cookbook.

I’ve had this classic cookbook (The Canadian Living Cookbook) since I received it as a gift from my aunt in 1987! It is well loved and is one of my go-to cookbooks. Are your favorite cookbooks falling apart too?


Blog-9-IngredientsThis recipe really is a basic one – you’ll need water, butter, all-purpose flour, salt and eggs. You’ll also need a medium saucepan, wooden spoon and an electric mixer. And, of course, whip cream and fruit for the filling!






Blog-9-EggsFresh, Alberta eggs are the basis for this delicious recipe.







Blog-9-ButterStart by combining the water and butter in the saucepan, bringing it to a full boil.





Blog-9-DoughReduce the heat and add the flour and salt all at once. Stir with a wooden spoon until the mixture forms and balls, and leaves the side of the pan.





Blog-9-Dough_EggsTake the pan off the heat and add the eggs, one at a time. Beat the mixture with the electric mixer until fully combined. Resist the urge to add the eggs all at once!





Blog-9-Dough_ReadyAfter all four eggs are incorporated, you’ll end up with a thick, shiny dough. If you have time, chill the dough for about 15 minutes in the refrigerator. If you’re like me, you probably can’t wait…





Blog-9-Puffs_RawDrop spoonfulls of dough onto a lightly greased baking sheet. If you like, you can put the dough into a piping bag and pipe them out. Bake for about 15 minutes in a hot oven (425 F / 245 C), then reduce heat (350 F / 177 C) and continue baking for another 20 to 30 minutes, or until they are puffed up and lightly browned.

Remove from the baking sheet and cool completely on a wire rack.


Blog-9-Cherry_Puff1Blog-9-Cherry_Puff2Cut a slice from the top, remove and damp dough pieces from the inside, then fill with whipped cream and fruit. I didn’t have any fresh berries, so I substituted cherry pie filling. Don’t they look divine?!?!?



Blog-9-Lemon_PuffChoux pastry is another name for the dough, which you can use to make eclairs or profiteroles.

We made this recipe with my 4-H Foods girls last year and filled them with home-made lemon curd. I think that is my favorite way to eat them!

I’ve made sure to have this recipe added to the recipe section of EFA’s website and you can find it here. Try making a batch yourself at home – they are an easy and impressive dessert! Let me know how they turn out!