"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

French Cream Puffs withVanilla Cream Filling Recipe

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

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
Puffs:
1 c flour
1/2 c butter
4 eggs
1 1/4 tsp salt
1 c water

Filling:
3/4 c sugar
2 egg yolks
1/4 c flour
1/4 tsp salt
1 c water
1 tsp vanilla
1 can evaporated milk
Margarine to taste

Directions:
Directions:
Preheat oven to 450
Reduce to 400
Puffs:
Bring water andbutter to a boil.
Shift flour and salt into above. Stir until a ball is formed.
Remove from heat and cool slightly.
Add eggs, one at a time, beat well with each addition.
Drop by spoonfuls on a greased sheet 3 apart.
Bake at 450 , 10 minutes. Do not underbake or they will fall.-reduce to 400 for 25 minutes.
When baked, remove from sheet, place on cooling rack.
Will make a slit on the side to fill.
Filling:
Combine all dry ingredients n a saucepan. Add milk and water.
Cook over medium heat. Pour hot mixture on egg yolks. Then return eggs to heat till mixture thickens. Remove from heat. Add vanilla and margarine. Fill puffs before serving. Top with confectionary sugar.

 

 

 

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