Cream Puffs

Cream Puffs (Jackie Behning)

Heat to rolling boiling point in saucepan…
1 cup water
½ cup butter
Stir in all at once…
1 cup sifted flour
Stir vigorously over low heat until mixture
Leaves the pan and forms into a ball (almost 1 min.).
Remove from heat.
Beat in, one at a time…
4 eggs
Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry, puffed, and golden brown. Allow to cool slowly, away from drafts.

Cut off tops with sharp knife. Scoop out any soft dough. Fill with sweetened whipped cream, or custard. Replace tops, dust with confectioners sugar
Temperature: 400 degrees (mod. Hot oven)
Time: Bake 45 to 50 min.
Amount: 8 large puffs

Variations:

Chocolate Eclairs: Follow recipe except put dough in pastry tube or shape with spatula into 12 fingers 4” long and 1” wide. Fill with Rich Custard Filling and frost with Thin Chocolate Icing. Amount: 12 eclairs.

Fruit Filled Cream Puffs:
Fold stiffly whipped cream into sweetened cut-up fresh fruit )strawberries, raspberries, sweet cherries, peaches, etc). Use ¾ cup fruit, ¼ cup sugar, and ¾ cup whipping cream. Fill Cream Puffs with mixture.

Petits Puffs
Follow recipe except make 18 tiny puffs the size of a walnut. Bake 30 min. Fill with filling. Frost with chocolate icing.


Custard-Filled Puffs – Rich Custard Fillling
Mix together in saucepan….
½ cup sugar
½ tsp salt
6 Tbsp. flour
Stir in…
2 cups top milk (or milk and cream)
Cook over low heat, stirring until it boils. Boil 1 min. Remove from heat. Stir a little of this mixture into…
4 egg yolks

Blend into hot mixture in saucepan. Bring to boiling point. Cool and blend in…
2 tsp vanilla or other flavoring