Cream puffs

Cream puffs

Ingredients/Components

• eggs - 4 item
• boiling water - 1 c
• all-purpose flour - 1 c
• stick butter - 1 item

How to make cream puffs:

Pour boiling water over butter in a saucepan; place over heat and stir until butter melts. Add flour all at once and stir constantly with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from heat and cool. Add unbeaten eggs, one at a time, beating to a smooth paste after each one. Then beat the mixture until smooth and velvety. Drop by heaping tablespoonfuls onto a greased baking sheet, keeping about 3-inches apart. Bake in hot oven (450°) for 15 minutes or until well puffed and delicately browned, then reduce the heat to 300° (slow) from 30 to 40 minutes longer. This will cook the centers thoroughly, but puffs should become no browner. Remove to a cake rack to cool. When cold, cut off tops with a sharp knife. Fill with cream filling, whipped cream or ice cream and replace tops. Makes 10 large cream puffs.

This recipe came from a 1943 Modern Family Cookbook that my mother gave to me. This book is still a favorite.

Recipe categories: Desserts, < 60 mins, 5 ingredients or less.