Thursday, December 12, 2013

Cream Puffs

Cream Puffs


½ cup butter or margarine
¼ teaspoon salt
1 cup sifted all-purpose flour
4 large eggs


1.                  Preheat oven to 400F.  In medium sauce-pan, slowly bring 1 cup water with butter and salt to boiling.
2.                  Remove from heat.  With wooden spoon, beat in flour all at once.
3.                  Return to low heat; continue beating until mixture forms ball and leaves side of pan.
4.                  Remove from heat.  Beat in eggs, one at a time, beating hard after each addition until mixture is smooth.
5.                  Continue beating until dough is shiny and satiny and breaks in strands.
6.                  Drop by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet.
7.                  Bake until puffed and golden-brown – 45 to 50 minutes.  Puffs should sound hollow when lightly tapped with fingertip.
8.                  Let cool completely on wire rack, away from drafts.
9.                  To serve:  With sharp knife, cut of tops crosswise.  Scoop out any filaments of soft dough.
10.              Fill with sweetened whipped cream, ice cream, or custard filling.  Replace tops.
11.              Frost tops with Chocolate or Caramel Glaze.  Serve with hot chocolate or butterscotch sauce.
12.              Makes 12

Cream Puffs were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Desserts And Dessert Sauces”, page 303, edition of between 1950 – 1960s

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Thank You!
Shirley-Ann Pearman

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