Cream puffs

Cream puffs

Ingredients/Components

• eggs - 4 item
• vanilla - 1/2 tsp
• salt - 1/8 tsp
• flour - 5 Tbsp
• butter - 1/2 c
• water - 1 c
• cold milk - 1/4 c
• sifted all-purpose flour - 1 c
• milk, scalded
• egg whites, beaten - 3 item
• egg yolks, well beaten - 3 item
• When mixture boils, add flour; cook until thick, stirring constantly

How to make cream puffs:

Put butter and water in 2-quart saucepan on high. When mixture boils, add flour; cook until thick, stirring constantly. When mixture gathers into a mass, remove from heat. Place mixture in a bowl of electric mixer. Add unbeaten eggs, one at a time, mixing thoroughly after each addition. Place in mounds on greased cookie sheet about 1 1/2 inches apart. Bake in preheated electric oven at 400° for 40 minutes, or with an oven meal at 350° to 375° for 1 hour.

Allow puffs to dry in oven several minutes after current is turned off. Fill with Cream Puff Filling or with ice cream. Sprinkle with confectioners sugar or frost with thin icing (chocolate or white). Yields 8 to 10 large puffs.Cream Puff Filling:2/3 c. sugar5 Tbsp. flour1/8 tsp. salt1/4 c. cold milk3 egg yolks, well beaten1 1/2 c. milk, scalded1/2 tsp. vanilla3 egg whites, beaten Mix sugar, flour and salt together with cold milk. Then add beaten egg yolks, blending together. Gradually add scalded milk to egg mixture. Cook on low heat, stirring while cooking until mixture is thick. Add flavoring. Cool. Three to four tablespoons of Cool Whip may be added. Fold in stiffly beaten egg whites and spoon into centers of cream puffs.

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