It is time to wrap things up. We’ve got just over a month left here in Colombia and we want to end things well. Some of our possessions will travel back with us, but most things will be sold to friends and acquaintances. Books are more expensive and more difficult to find here, so I decided to sell most of the books I have been using with my ESL students; it won’t be hard to replace them in the USA.
Yesterday, I finished a collection of Amelia Bedelia stories with one student so that I could hand it over to another 8-year-old that asked to buy the book.
When we finished Play Ball, Amelia Bedelia! Daniela said, “Wait!” and started to turn the pages back to the story, Come Back, Amelia Bedelia!. She quickly found the illustration of Amelia Bedelia baking cream puffs. Then Daniela took it inside to show her mother what she wanted to eat.
Cream puffs can be found in Bogota, but they aren’t a staple in the panaderias. I thought I would try to find a recipe that she and her mom can use in their toaster oven. Below is my adaption of a recipe from Allrecipes.com.
Recipe for 6 Cream Puffs
2 Tablespoons butter
1/4 cup water
1/8 teaspoon salt
1/4 cup flour
Preheat oven to 425 degrees F
(220 degrees C).
In a small pot, boil water and butter until the butter melts. Stir in flour and salt until the mixture forms a ball.
Turn off the fire. Transfer the dough to a mixing bowl. Using a wooden spoon, add the egg. Mix this batter until it is smooth. Drop the batter by tablespoonfuls onto an ungreased baking sheet.
Place the baking sheet into the preheated oven. The batter should puff up into mounds. After 15 or 20 minutes, poke a small hole in the top of each mound to allow the heat to escape. Bake the cream puffs another 5 minutes, until they are golden brown on top.
Remove the tray from the oven. Transfer the cream puffs to a cooling rack.
When the shells are cool, split each one in half. Scrape out the soft center. Fill each shell with pudding or whipped cream.