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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Puffs Recipe

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This recipe for Cream Puffs is from Betty's Best and her Family's Favourites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shortening
1 cup boiling water
1 cup sifted flour
1/4 tsp salt
4 eggs, unbeaten
500 ml whipping cream (2 1/4 cups)
Directions:
Directions:
1. Bring shortening and water to a boil. Add flour and salt all at once and stir vigorously to blend.
2. Continue to cook and stir until the mixture forms a smooth ball and comes away from the sides of the pan.
3. Remove from the heat and add eggs, one at a time, beating thoroughly after each addition until the mixture is smooth and satiny.
4. Drop from a spoon onto an ungreased baking sheet, allowing 2 inches of pace between each.
5. Bake in a 450 F oven for 10 minutes, then reduce the heat to 350 F and continue to bake for about 40 minutes longer, or until the crust is golden and the inside portion is almost dry.
6. Cool, then cut the top from each and fill with desired custard or whipped cream – will make 12 puffs.
Personal Notes:
Personal Notes:
Another recipe from Betty's tattered Royal Household cookbook…calling for more flour! This uses a choux pastry. Betty could make it all!

 

 

 

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