Well-
flavorful recipes perfected over time
Cream Puffs
Heat to boiling point in saucepan:
1 cup water
1/2 cup butter
Stir in 1 cup flour.
Stir constantly until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Cool.
Beat in 1 at a time:
4 eggs
Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet forming 3 mounds 3" apart. Bake at 400 for 45 to 50 minutes, until golden brown and dry. Allow to cool slowly, away from drafts. Cut off tops with sharp knife. Scoop out any filaments of soft dough. Fill with sweetened whipped cream. Replace tops. Dust with confectioners' sugar. Serve cold.
Rich Custard Filling
Mix together in saucepan:
1/2 cup sugar
1/2 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 minute. Remove from heat.
Stir a little of this mixture into:
4 egg yolks (or 2 eggs), beaten
Blend into hot mixture in saucepan. Bring to boiling point.
Cool and blend in 2 tsp. vanilla.
