CREAM PUFFS FROM FRENCH CLASS
Pies, Cakes and Desserts
Ingredients
Directions
1 cup boiling water
1 cup all-purpose flour
4 eggs
In saucepan on medium heat melt butter in water.
Add flour and salt all at once; stir vigorously.
Cook, stirring constantly, until mixture forms a ball that doesn’t fall apart.
Remove from heat and cool slightly.
Add eggs, one at a time, beating after each until smooth.
Drop dough by heaping tablespoons 3 inches apart on greased cookie sheet.
Bake in hot oven (450°) for 15 minutes. Then in cooler oven (325°) for 25 minutes.
Remove from oven and SPLIT (Don’t SPIT*).
Turn oven off and put puffs back in oven to dry out (20 minutes). (Sometimes you must scrape out the egg-like middle of puffs before you put them back in the oven.) Cool.
Fill, just before serving, with pudding and replace tops. Top puffs with chocolate sauce.
*Once I loaned this recipe to a friend and she called for an explanation when the original copy of my recipe read "SPIT" instead of "SPLIT" and put back in oven.
1 cup all-purpose flour
4 eggs
In saucepan on medium heat melt butter in water.
Add flour and salt all at once; stir vigorously.
Cook, stirring constantly, until mixture forms a ball that doesn’t fall apart.
Remove from heat and cool slightly.
Add eggs, one at a time, beating after each until smooth.
Drop dough by heaping tablespoons 3 inches apart on greased cookie sheet.
Bake in hot oven (450°) for 15 minutes. Then in cooler oven (325°) for 25 minutes.
Remove from oven and SPLIT (Don’t SPIT*).
Turn oven off and put puffs back in oven to dry out (20 minutes). (Sometimes you must scrape out the egg-like middle of puffs before you put them back in the oven.) Cool.
Fill, just before serving, with pudding and replace tops. Top puffs with chocolate sauce.
*Once I loaned this recipe to a friend and she called for an explanation when the original copy of my recipe read "SPIT" instead of "SPLIT" and put back in oven.
Source: PDF page 183
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