Cream Puffs: Cream Puff Recipes by Becky

posted by Becky 07-23-102 9:11 PM

Cream Puffs

1/2 c. shortening
1 c. boiling water
1 c. sifted flour
1/4 tsp. salt
4 eggs, unbeaten

Bring shortening and water to a boil in saucepan. Sift flour and salt together and add to water mixture all at once, stirring until mixture is thick and smooth and comes away from sides of pan. Remove from heat; add eggs, one at a time, beating thoroughly after each addition, until mixture is smooth.

Drop mixture from a tablespoon, 2 inches apart on a well greased baking sheet. Bake in a very hot 450 degrees oven for 10 minutes; then reduce heat to 400 degrees and bake for 30 minutes longer. Cool; then slit and fill with sweetened whipped cream, cream filling, ice cream of any fruit mixture. Yields 8 large cream puffs.

Cream Puffs

1 c. boiling water
1/2 c. butter or margarine
1/4 tsp. salt
1 c. flour
4 eggs

Preheat oven to 450 degrees.

Combine boiling water, butter, salt and quickly add flour. Stir until mixture leaves sides of pan and forms a ball on spoon. (If ball doesn't form almost immediately, hold pan over heat and beat briskly.) Cool slightly.
Add eggs, one at a time, beating after each until mixture is smooth and glossy.

Drop mixture by spoonfuls onto greased baking sheet, 2 inches apart. Bake 15 minutes. Reduce heat to 350 degrees and continue baking until no bubbles remain on surface or sides (about 30 minutes longer). Cool.

Slit tops and fill with Cool Whip or your favorite filling (lemon pudding is good).

Makes 10 large cream puffs.

Cream Puffs

1 1/2 c. water
1 1/2 c. flour
6 eggs
3/4 c. margarine

Melt the margarine in hot water and heat to boiling in saucepan. Take off heat. Add flour, stirring until the mixture leaves the side of pan and forms a ball. Let cool. Beat in eggs, one at a time. Batter will be thick. Beat until smooth.

Drop by spoon in mounds on cookie sheet. Makes 10 large cream puffs. Bake at 400 degrees for 45 minutes or until golden brown.

Fill cooled puffs with pudding or whip cream and strawberries. Sprinkle with powdered sugar.

Cream Puffs

1/2 c. margarine or butter
1 c. boiling water
1 c. sifted flour
1 tsp. salt
4 eggs

Bring margarine and water to a boil in a saucepan. Add flour and salt and stir vigorously. Remove from heat as soon as mixed. Add unbeaten eggs, one at a time. Beat until thoroughly blended after the addition of each egg.

Drop by spoonfuls on a cookie sheet. Bake about 40 minutes at 400 degrees until golden brown. When cool make a cut in each for cream filling.

Makes 8 large cream puffs.

Cream Filling for Cream Puffs:
1/3 c. sifted flour
1/8 tsp. salt
3/4 c. sugar
2 eggs
2 c. milk
1 tsp. vanilla

Sift together flour, salt and sugar. Beat eggs slightly and add to dry ingredients. Scald milk and add gradually to mixture. Cook slowly for 15 minutes. Stir constantly until mixture thickens and afterwards occasionally. Cool and add flavoring.

Chocolate: Melt 1 1/4 squares of unsweetened chocolate over hot water. Add chocolate plus 1/4 cup sugar to cream filling before it is cooked.

Cream Puff Filling:
1/2 c. sugar
5 Tbsp. flour
1/4 tsp. salt
2 c. milk
2 egg yolks, unbeaten
1 Tbsp. butter
1 tsp. vanilla
1/4 tsp. almond extract

Mix sugar, flour and salt together in saucepan. Add small amount of milk and mix to form a smooth paste. Add unbeaten egg yolks and beat thoroughly. Then add remaining milk and blend.

Place over medium-high heat and cook 5 to 7 minutes, stirring constantly until smooth and thick.
Add butter and blend. Cool. Add vanilla and almond extract.

Makes enough filling for 12 large cream puffs.

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