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Cream Puffs Recipe

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

Bonnie DeFreese - Granddaughter of George and Jennie Tuinstra
Added: Tuesday, June 12, 2007


1 c water
1/2 tsp salt
4 eggs
1/2 c butter
1 c flour

Cream Filling:
3/4 c sugar
1/3 c flour
1/8 tsp salt
2 eggs, well beaten
2 cups milk, scalded
1/2 tsp vanilla
2 tbsp butter

powdered sugar

Combine butter, salt, and water. Heat to boiling Add sifted flour to boiling mixture. Beat until mixture leaves sides of pan, and does not cling to spoon. Remove from heat and cool. Add unbeaten eggs, one at a time. Beat until smooth. Drop by tbsp onto greased cookie sheet or in muffin tin. Bake at 400 for 30 minutes. Reduce to 350 for 10 minutes. (until firm and dry)
Filling: Combine butter, sugar, salt, flour, and eggs. Add milk slowly, stirring constantly. Cook over low heat until thick and smooth. Add vanilla. When cool, 2/3 c whipped cream or fruit can be added for variation. Fill puffs with cream and/or fruit. Sprinkle with powdered sugar.




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