"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cream Puffs Recipe

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This recipe for Cream Puffs, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bourgeois
Added: Monday, April 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Water
1 Block Margarine
1 Cup flour
4 eggs
*Cream Custard for puffs*
3 eggs
1-1/2 Cups Sugar
1 qt. Milk
1/2 Cup cornstarch
1 Tablespoon Vanilla
1 Dash Salt

Directions:
Directions:
Heat water and margarine to a rolling boil. Add flour beating vigorously over low heat until mixture leaves the sides of pan and forms into a ball. Takes about 1 minute. Remove from heat. Beat eggs into mixture, one at a time, beating until smooth and velvety. Drop by spoonfuls on cookie sheet sprayed with Pam or Bakers Joy. Drop about 3 inches apart. Bake in oven at 400 for about 40 minutes or until golden brown. Allow to cool before filling.


To make the Custard: Heat milk to boiling point.
Separate egg yolks from whites. Beat egg yolks and sugar together well. Add a little hot milk (about 1 cup) to egg and sugar mixture. Then, with milk on medium heat, add the egg and sugar mixture, stirring constantly so eggs can cook (about 10 minutes.) Add cornstarch (which has been dissolved in 1 cup water) to mixture until it thickens. (About 8 to 10 minutes). Remove from heat, add vanilla and salt. Beat egg whites until stiff and fold in custard. Slit sides of puffs and fill with teaspoon. Sprinkle powdered sugar on top (if desired).

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
You can use jello instant pudding for filling. I fill with banana pudding sometimes. It's a little faster to do. You can use any flavor instant pudding for variety.

 

 

 

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