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Cream Puffs Recipe

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This recipe for Cream Puffs, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Seffernick
Added: Sunday, January 25, 2009


1 cup water
1 cup flour
1/2 cup butter
4 eggs, slightly beaten

1/2 cup sugar
2 cups milk
1/3 cup flour
4 egg yolks (or 2 eggs), beaten
1/2 tsp salt
2 tsp vanilla

Preheat oven to 400. Heat water and butter to a rolling boil. Stir in all the flour at once. Stir vigorously over low heat until mixture leaves the pan and forms a ball (about 1 minute). Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Drop from spoon onto an ungreased baking sheet, forming 8 mounds 3" apart (or 12 smaller mounds for smaller cream puffs). Bake 45-50 minutes or until puffed, golden brown and dry. Cool away from drafts. Cut off tops with a sharp knife and scoop out any filaments of soft dough. Fill with whipped cream or Rich Custard Filling. Replace tops and dust with powdered sugar. Refrigerate. (Can also be filled with ice cream and topped with syrup).

To make Rich Custard Filling:
Mix sugar, flour and salt in a saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Boil for 1 minute. Remove from heat. Stir a little over half of mixture into the eggs. Blend back into hot mixture in saucepan. Bring just to a boil. Cool and blend in vanilla.




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