Directions: |
Directions:First, lightly oil (or use cooking spray) a baking sheet, then set oven at 400º.
Heat butter or margarine, water and salt to boiling.
Add the cup of flour all at once and stir immediately and vigorously until smooth and dough does not cling to sauce pan, and is shiny. Remove from the heat and let cool, beating a little more (to cool).
Add eggs, one at a time, (unbeaten) into the cooled dough, beating thoroughly after each egg is added, until batter is smooth. (The more the mixture is mixed the puffier the results.) I always use a wooden spoon to do the beating, and Grandpa's muscles to beat in the last 2 eggs! Drop by tablespoons onto the baking sheet in mounds, higher in the middle, 2 inches apart. Bake 30 minutes at 400º then lower the heat to 350º, for 10 minutes or until firm and dry. Remove from oven and place on cooling rack until cool. Then make slits with sharp knife on side of each and fill with sweetened strawberries folded into whipped cream topping. |
Personal
Notes: |
Personal
Notes: From Gramie: You may want to use a stand mixer with a dough hook since you can't use Grandpa's muscles. :-) Your Mom (Dana) received this recipe from Grandma Hyrkas on April 7, 1981, when she was 11 years old. I came home from work with a terrible migraine and needed to go straight to bed. She begged to make the cream puffs, so even though I couldn't supervise, I told her she could make them. To my complete amazement, the next morning the kitchen counter was lined with cream puffs that looked like they came from a professional bakery. I was impressed and very proud of my little baker!
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This recipe for Great Grandma Hyrkas' Cream Puffs is from