Shannon here: Contemporary romance author, Lesley Ann McDaniel shares a recipe for cream puffs from her latest release, Big Sky Bachelor – Book #2 in her current series. Comment on any post dated Oct 14 – 16 to enter the drawing for a copy. Deadline: Oct 26, 11:59 pm central time. Here’s Lesley:
Recipe for Romance from BIG SKY BACHELOR by Lesley Ann McDaniel
The timer beeped, and Janessa reached up to turn off the oven. She grabbed a hot pad, then opened the door and pulled out the baking sheet, staring glumly at the perfectly browned, but perfectly flat little ovals. Discouragement rippled through her spirit. She had so wanted this to be the day she mastered the art of the cream puff.
Poor Janessa. She has her heart set on becoming a chef, but this particular French delicacy is presenting her with a challenge. I know how she feels, because the secret to a successful cream puff eluded me for years. Sometimes, all it takes is just the right recipe, and just the right special someone to bake them for. Janessa has the first part down—which she’s happy to share. Now all she needs is the right BIG SKY BACHELOR to do the taste testing!
Janessa’s Cream Puffs
TOTAL TIME: Prep: 25 min. Bake: 35 min.
1 Cup water
½ Cup butter
¼ teaspoon salt
1 Cup flour
2 Tablespoons milk
1 egg yolk, slightly beaten
2 Cups heavy whipping cream
¼ Cup confectioner’s sugar
½ teaspoon vanilla extract
Additional confectioner’s sugar
Montana huckleberries or raspberries for garnish
Preheat oven to 400°
In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny.
Drop by 1/4 cups 3 inches apart onto greased baking sheets.
Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. Allow to cool.
In a large bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside.
Just before serving, fill the cream puffs with the whipped cream. Dust with confectioners’ sugar and surround with berries if desired.
Yield: 10 servings. Better make that 5 if you’re serving them to a bunch of ranch hands. You know how those boys can eat!
About Lesley: LESLEY ANN MCDANIEL is a lifelong lover of words, and theatre. While earning a degree in acting, she fell in love with theatrical costuming, and pursued that as a career while nurturing her passion for writing on the side. Through God’s guidance, she has shifted her focus to honing her skills as a writer of Women’s and Young Adult fiction. She is a member of the Northwest Christian Writers Association and of a wonderful critique group. A native Montanan and a Big Sky girl at heart, Lesley now resides in the Seattle area.
About the book – BIG SKY BACHELOR:
Janessa Greene is leaving Thornton Springs.
All she’s ever wanted is to attend cooking school in Seattle. But when a big-shot rodeo rider comes to work on her family’s Montana ranch, Janessa’s determined not to let the cowboy distract her from her goal—no matter how charming he is.
Micah was a rodeo star, but he’s been trampled by one bull too many. While he’s deciding his next move, he gets sidetracked by a pretty cowgirl who’s headed out of town. Can Micah convince her to take a chance on a cowboy ready to put down roots?
Come back Oct 18th for Josie Downey!