"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Cream Puffs (Version 1) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cream Puffs (Version 1), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. water, 1 c. (1 stick) butter, 1/4 tsp. salt, 1 c. flour, 4 eggs, 1 egg yolk, lightly beaten, 2 T. milk, 2 c. whipped cream filling (add vanilla extract and sugar to taste), sifted powdered sugar.

Directions:
Directions:
Preheat oven to 375. Place water in a heavy pan. Cut butter into small pieces and add to water along with the salt. Heat over medium low heat so butter melts before water boils. When water comes to a boil, immediately remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball (bottom of pan will still have a film of flour). Let dough rest 10 minutes. Beat in the 4 eggs, one at a time. Dough should be stiff but smooth. Immediately drop 1/4 c. of dough 3 inches apart on greased and floured baking sheet. Combine egg yolk and milk in small bowl. Brush each puff with the egg yolk mixture. Bake in a preheated oven for 35 minutes until puffed, golden brown and firm. Cool puffs on wire racks, pricking each with toothpick to allow steam to escape; or leave them in turned-off oven with door slightly ajar for 1 hour. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned. The puffs must be cool and firm before you fill them with whipped cream mixture.

Cut off tops and fill bottom of puffs with whipped cream mixture. Replace tops of puffs and sprinkle with powdered sugar. Makes 10-12 cream puffs.

Whipped cream mixture: 1 c. heavy whipping cream, 1/4 tsp. vanilla extract, 1 tsp. sugar. Chill bowl and beaters. Beat cream in bowl, adding vanilla and sugar when soft peaks begin to form.
Stop beating just before cream gets stiff.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
The cream puff is sold at county fairs and the state fair in Wisconsin and was named the official state dessert. This is the official recipe of the 1924 Wisconsin State Fair! Grandma Ellie Bastian made cream puffs for her family.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

330W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!