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Cream Puffs Recipe

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This recipe for Cream Puffs, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 400°

Directions:
Directions:
HEAT IN A 2 QUART SAUCEPAN (to a rolling boil):
1/2 c. water
1/4 c. margarine or butter

STIR IN:
1/2 c. flour

STIR VIGOROUSLY UNTIL THE MIXTURE FORMS A BALL (about 1 min. but stop when it forms a ball or it doesn’t puff if overcooked).

REMOVE FROM HEAT.

BEAT IN:
2 eggs

BEAT UNTIL GLOSSINESS LEAVES AND THE DOUGH IS SMOOTH. DO NOT UNDER BEAT OR OVERBEAT.

DROP DOUGH ABOUT 1/4 CUP AT A TIME ON AN UNGREASED COOKIE SHEET. BAKE FOR 35 TO 40 MIN. UNTIL PUFFED AND GOLDEN. COOL AWAY FROM DRAFTS.

CUT OFF THE TOPS AND PULL OUT ANY SOFT DOUGH. FILL WITH CREAM (recipe below) AND REPLACE TOPS. DUST WITH POWDERED SUGAR.

Cream Filling

MIX TOGETHER IN A SAUCEPAN (no Teflon coating or whisk will scratch):

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt

GRADUALLY STIR IN:
2 cups milk

COOK OVER MEDIUM HEAT STIRRING CONSTANTLY WITH A WIRE WHISK UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR FOR 1 MIN.

BEAT IN MEDIUM BOWL:
2 egg yokes

VERY SLOWLY, STIR IN ABOUT 1/2 OF THE HOT MILK MIXTURE INTO THE YOKES. BLEND TOGETHER.

BOIL AND STIR THIS FOR 1 MORE MIN.

REMOVE FROM HEAT.

ADD:
2 tbsp. butter
2 tsp. vanilla

For the chocolate variation, use 1/2 cup sugar instead of 1/3 and add 3 tablespoons cocoa.

 

 

 

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