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Cream Puffs Recipe

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

Contributor:  
Contributor:  
Marianne

Category:
Category:
 

Cream Puffs


Ingredients:  
Ingredients:  
1 Cup Sifted Flour
1 Cup Water
1/2 Cup Margarine
4 Eggs (room temperature)

Directions:
Directions:
Preheat oven to 450.

Boil water in heavy saucepan, add flour in one fell swoop and stir quickly with a wooden spoon. It looks rough at first, but suddenly becomes smooth, at which point you stir faster. In a few minutes the paste becomes dry, does not cling to the spoon. Do not overcook. Remove pan from heat, and add eggs one at a time, beating after each addition until the dough no longer looks slippery and dough will stand erect if scooped up on the end of a spoon.

Drop dough onto a cookie sheet. Sprinkle with a few drops of water.

Bake at 400 for 10 minutes. Reduce the heat to 350, and bake for about 25 minutes longer.
 

Cream Puff Filling


Ingredients:  
Ingredients:  
1 Large Box of Instant Vanilla Pudding
1 1/2 Cups Milk
1 1/2 Cups Heavy Cream

Directions:
Directions:
Mix pudding and milk, let set in refrigerator. Beat heavy cream. Fold together.

Cut cream puff in half with a serrated knife, and remove any damp dough to make room for the filling. Can frost the cream puff with a chocolate sauce or powdered sugar. Refrigerate.

 

 

 

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