Cream
Puffs
Ingredients
½ cup butter or margarine
¼ teaspoon salt
1 cup sifted all-purpose flour
4 large eggs
Method
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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Shirley-Ann Pearman
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