4 Lilly Soup
Almond Scones
Blue Cheese
and Caramelized Onion on Baguette Slices
Asparagus and
Chicken Tea Sandwiches
Spinach Cheese
Tarts
Cream Puffs *Recipes can be found in "Teatime in Gettysburg" and "Lunchtime in Gettysburg" available for purchase on our website.
Cream Puffs
Cream Puff Dough
1 C boiling water
8 T cold, sliced butter
1 C flour
� t salt
4 eggs
Bring water and butter to boil
in saucepan, add flour and salt to pan. Stir constantly until
dough pulls away from the sides of the pan and starts to form a ball.
Add eggs, one at a time. Mix thoroughly. Drop by teaspoonful
on baking sheet sprayed with vegetable oil. You can control the
size of your puff. They can be mini or larger if you like.
Bake at 425 for 15-20 minutes until crisp and golden. Remove from
oven place a small slit in top to release steam. Return to oven
for 2-5 minutes to continue crisping. Remove from oven and remove
puffs from cookie sheet. Cool completely.
Quick and
Easy Filling
3.5 oz. package of vanilla
instant pudding
2 C heavy cream
Whip pudding mix and heavy
cream for two minutes, cover with plastic wrap and chill. You
can vary the flavor by adding 1 T strawberry jam. You can also
use chocolate pudding mix instead of the vanilla.
Carefully cut off tops of cream
puff and gently fill with pudding mix. Glaze filled cream puffs
with chocolate ganache or dust with powdered sugar.
Ganache
� C heavy cream
� C semi-sweet chocolate chips
Heat cream. Remove from burner
and stir in chocolate chips. Beat until mixture is smooth.
When mixture is set to spreading consistency spread over top of filled
puffs. Store in fridge. Hint: Fill and glaze puffs
close to serving time. They can become soggy if they are made
too far in advance. The unfilled puffs can be made ahead of time.
If they seem soft, you can crisp them in the oven again for a few minutes
prior to filling. 
