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Cream Puff Pastry Recipe

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This recipe for Cream Puff Pastry, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeffrey Joseph Marshall- DeKalb, IL
Added: Sunday, May 14, 2006


1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Put butter and water in small saucepan; stir over high heat
until melted and liquid is boiling rapidly. Add flour and
salt at once; raise saucepan a few inches above heat. Stir
briskly. Mixture will come away from sides of pan and form
a ball in center.

Cook and stir 30 seconds more. Remove from heat. Break 1 egg
into the paste; beat fast until smooth and fluffy. Repeat
until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased
cookie sheet 3 inches apart. Bake at 350 F until
puffed and golden 35-40 minutes. Cool away from drafts. Cut
off tops and fill with filling or ice cream.

Filling: Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in
milk gradually. Cook over medium heat, stirring constantly
until mixture thickens and boils. Remove from heat; stir in
butter and vanilla. Cool and fill cream puffs.

Personal Notes:
Personal Notes:
This is a family favorite.




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