Cream Puffs

Have everything ready and measured before starting.

You have to work quickly with the eggs so they don’t scramble.

Bring to a boil in a medium saucepan:

1/2 cup shortening

1 cup water

Add 1 cup flour and 1/4 teaspoon salt to boiling mixture.

Beat over heat until mixture pulls away from the side of the pan into a ball.

Add four eggs, one at a time, beat until smooth after each egg.

Drop by spoonfuls on ungreased cookie sheet.

Bake at 400 until light brown (20 min or so, depending upon the size of puffs)

Make cream filling while cooling puffs.

In small bowl, mix 2/3 cup sugar

5 tablespoons flour

1/4 teaspoon salt

Add 1/2 cup milk and stir until smooth.

Separate 3 eggs and beat whites to stiff peaks

Heat 1 and 1/2 cups milk in medium saucepan

Add sugar/flour mixture to hot milk and cook until thick, stirring constantly.

Remove from heat and quickly whisk in egg yolks

Return to heat and cook an additional 2 minutes.

Remove from heat and cool.

Add 1 teaspoon vanilla

Fold egg whites into cooled pudding.

Fill cream puffs with filling tip and bag or pull off tops and fill, then replace tops.

Dust with powdered sugar.

Published in: on August 22, 2010 at 6:32 am  Comments (2)  
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2 CommentsLeave a comment

  1. thank you for your comment, just having a get to know you a bit look,
    and we make these!
    my mother in law, who is Italian showed me, and they are really so simple, my daughters like making them. we also make a tiny version and drop them in clear chicken broth, it’s a regional speciality from her home town.

    • we’ll have to try that. I do get tired of the heavy dumplings I make!

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