No, no, she can’t take your mind and leave
I know it’s just another trick she’s got up her sleeve
I can’t believe that she really wants you to die
After all, it’s more than enough to pay for your lie
Wait a minute, watch what you’re doing with your time
All the endless ruins of the past must stay behind, yeah
Well, can’t you see that you’re killing each other’s soul
You’re both out in the streets and you got no place to go
Your constant battles are getting to be a bore
So go somewhere else and continue your cream puff war
Wait a minute, watch what you’re doing with your time
All the endless ruins of the past must stay behind, yeah
Words and music by Jerry Garcia
John Kessler, food critic of the Denver Post, writes eloquently of the cream puff:
Cream-puff dough is a near-magical melange of flour, butter, water, and eggs combined in just the right way so that it stretches, bubbles, puffs, and eventually hollows out in the oven. Steam is the only leavening. Once your puffs cool, they turn dry and brittle and can be kept at room temperature until they’re ready to use. You can fill them with pastry cream and sprinkle the tops with powdered sugar for the classic preparation. Or you can get creative and throw in some fresh fruit, chocolate mousse, or sweetened cream cheese.
Here is his recipe for the basic cream puff, which he characterizes as one of the "classic recipes on which our traditions are based."
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
pinch salt
4 eggs
Preheat oven to 375 degrees.
Place water and butter in saucepan. Heat over medium flame until water boils and butter is completely melted. Mix the flour and salt and add dry ingredients all at once. Stir until the dough forms a ball in the center of the pan. Remove from heat. Let stand 5 minutes.
Add one egg and beat with electric beaters set on medium speed until smooth and glossy, about 1 minute. Add the other eggs, one at a time, beating until just blended. Avoid overbeating the dough.
If desired, place in a pastry bag fitted with a large, plain tip. Drop by heaping tablespoonfuls or pipe onto ungreased baking sheet, about 2 inches apart. Bake 40 minutes or until there are no beads of moisture on puffs. Cool. Cut off tops, fill as desired. 97
Studio recording: Grateful Dead (March 17, 1967).
First documented performance: May 19, 1966, at the Avalon Ballroom in San Francisco. It was dropped from the repertoire after March 1967.