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Cream Puffs & fillings Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Puffs - recipe from Betty Crocker cookbook
1 cp water
½ cp butter
1 cp flour
4 eggs

Directions:
Directions:
Heat oven to 400*. Heat water and butter to rolling boil in a 2 qt saucepan. Stir in flour.
Stir vigorously over low heat until mixture forms a ball, about 1 min, remove from heat.
Beat in eggs, all at once, continue beating until smooth. Drop dough onto ungreased
cookie sheet.

You can make these about any size you want. Tsp sized scoops make a nice bite sized
appetizer. ¼ cp scoops make a good plate serving. Bake until puffed and golden, 25 to
40 min depending on the size of your puff. Cool on a wire rack.

Cut in half, pull out any filaments inside the puff so you have a more or less hollow shell.
Fill puffs with the filling of your choice. Replace tops. If making cream puffs sprinkle the
tops with powdered sugar or spread with a chocolate frosting.

Cream Filling
1/3 cp sugar 2 egg yolks, slightly beaten
2 Tbls cornstarch 2 Tbls butter, softened
1/8 tsp salt 2 tsp vanilla
2 cps milk
Mix sugar, cornstarch and salt in 2 qt saucepan. Gradually stir in milk. Cook over
medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 min.
Stir at least half of the hot mixture gradually into egg yolks. (Add this very slowly and
mix constantly to keep the eggs from cooking.) Boil and stir 1 min, remove from heat.
Stir in butter and vanilla, cool.

Chicken Filling
1 can white chicken drained ½ tsp salt
1 Tbls lemon juice ¼ cp diced onion
1 Tbls parsley ½ cp diced celery
1/8 tsp garlic powder ½ tsp dill weed
8 oz cream cheese (room temp) ¼ tsp paprika

Using a fork, blend the cream cheese with the lemon juice, parsley, garlic powder, salt,
dill and paprika. Stir in the onion and celery till well blended. Break up the chicken a bit
before adding it, then stir it in gently.

Shrimp Filling
1 can small shrimp, rinsed & drained ¼ cp milk
11 oz cream cheese (room temp) 1 Tbls diced onion
1 Tbls lemon juice ½ cp diced celery
½ tsp Worchestershire sauce

Using a fork, blend the cream cheese with the lemon juice, milk & Worchestershire
sauce. Stir in the onion and celery till well blended. Add the shrimp and stir gently.

Personal Notes:
Personal Notes:
This is one of the first recipes I remember making with Mom. We usually filled them with the cream for a treat. She also made the chicken or shrimp fillings many times.

 

 

 

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