"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cream Puffs Recipe

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

Janet Nurkka
Added: Friday, December 1, 2006


Cream Puffs:
1 c. water
1/2 c. butter or margarine
1 c. sifted flour
1/4 tsp. salt
4 eggs

Pudding - the kind you cook, not the instant

Hot Fudge Sauce:
1 sm. can evaporated milk (3/4 c.)
1/2 c. butter
2 sqs. unsweetened chocolate (each square = 1 oz)
1/2 tsp. vanilla
2 c. powdered sugar

Boil water with butter or margarine in deep pan. Add flour and salt; stir fast until batter follows spoon around pan.

Take pan from heat (note how clean sides are). Add eggs, one at a time, beating well with spoon after each until batter is shiny, smooth, thick, and holds its shape.

Spoon batter in 8 even mounds at least 2" apart onto an ungreased cookie sheet. Swirl each mound so it will burst into puffs as it bakes.

Bake in 400 oven for 45 minutes until puffed and golden (dont open oven door during baking). Remove from cookie sheet, cool completely on rack.

Fill with pudding.

For the sauce, melt butter and chocolate in top of double boiler, then add milk and sugar. Cook for 10 minutes. Add vanilla.

Pour hot sauce over puffs. Serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Our kids think this is the best in the world and we should bottle it and sell it!




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