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Cream Puffs Recipe

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

Rosemary Wood
Added: Monday, June 18, 2007


1 c. water
1 stick butter
dash of salt
1 tsp sugar
1 c. flour
4 large eggs
4 squares unsweetened choc (melted)
1 c. granulated sugar
1 c. butter
2 tsp vanilla
5 large eggs
2 squares semisweet choc
2 tbsp butter
4 eggs

Preheat oven to 400. Heat watter, butter, salt, and sugar to rolling boil in sauce pan. Stir in flour. Stir vigorously over low heat until mixture forms ball, about 1 min. Remove from heat Beat 3 min to cool batter down. Beat in eggs, one at a time until batter is smooth and glossy looking. Grease 9 inch round circle on cookie sheet. Drop dough by tbsp. to form a circle. Make sure all segments touch with no separation. Bake for 40 minutes or until puffed and golden.Beat 1 c. butter and 1 c. sugar until creamy and fluffy for the filling. Add cooled melted unsweetened choc and vanilla and beat til blended. Add eggs one at a time, beating 2 minutes for each egg that is added. Mixture should be creamy and smooth. For the glaze, melt butter and choc. over low heat in double boiler. On serving placte, slice cream puf in 1/2 with sharp knife. Lift top of puff, set aside. Fill puff w/ choc mixture dropping a tbsp at a time. Cover with top 1/2 Pour glaze on top layer of puff while still warm. Refrigerate for 4 hrs. or overnight.




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