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Thursday, February 16, 2017

Cream Puffs

Cream Puffs

4 eggs
1 cup boiling water
1 cup flour
1/2 cup butter
1/2 teaspoon salt

Combine butter, salt, and water. Heat to boiling. Sift flour and measure. Add to boiling mixture. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon. Remove from fire. Cool slightly. Add unbeaten eggs, one at a time. Beat thoroughly after the addition of each egg until the mixture is smooth. Drop by tablespoonfuls into well-oiled muffin tins or onto a well-oiled baking sheet, 2 inches apart.* If the baking sheet is used, shape mixture into rounds and pile slightly in the center. Bake in hot oven (400 F.) 30 minutes. Lower heat to 350 F. Continue baking 10 minutes, or until firm and dry. Remove from oven. Cool. Cut a slit in the side of each with a sharp knife. Using a spoon or pastry tube, insert cream filling, sweetened whipped cream, or fruit. Sprinkle with powdered sugar. 6 servings.

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