"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream Puffs Recipe

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This recipe for Cream Puffs, by , is from Angie's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Applegate


1/2 cup margarine
1 c boiling water
1 cup sifted four
4 eggs, unbeaten
2 1/4 cup milk
1 cup sugar
3 egg yolks
1/4 cup cornstarch
1 tsp vanilla
1 Tbsp butter

Heat oven to 400. Heat butter with boiling water until butter melts and mixture boils again. Turn heat down and add flour. Stir vigorously until it leaves the sides of the pan and forms a smooth ball. Remove from heat. Add eggs one at a time beating well after each addition until it has a satin-like sheen.

Drop onto a greased cookie sheet 3 inches apart. Bake 50 minutes. Once out of the oven, either make slits or cut off the tops to allow steam to escape. Allow to cool.

In a saucepan, whisk 2 cups of milk with the sugar. Place the pan over medium heat and bring to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mix back into the hot milk. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup milk to make a slurry. Whisk into the hot milk. Bring the liquid up to a boil and reduce to a simmer. Cook, stirring constantly, until it thickens, about 4-6 minutes. Fold in the vanilla and butter. Mix well. Place into container and cover surface with plastic wrap. Refrigerate until cool.

Fill cream puffs. Can top with satiny chocolate glaze (in the icing section)




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