Lemon Cream Puffs
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||3⁄4 Cup (12 tbs)|
|Quick rolled oats/Old fashioned rolled oats||1⁄2 Cup (8 tbs)|
|Lemon cream pudding||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Pint|
Heat water and butter to boiling in a large saucepan.
Quickly stir in flour, salt and rolled oats.
Beat vigorously over medium heat for about 2 minutes or until mixture leaves sides of pan and forms a ball.
Hemove from heat.
Add eggs, one at a time, beating well after each addition; then beat for a minute more after the last egg has been well combined.
Drop by tablespoonfuls (or a medium-sized ice cream scoop) onto greased cooky sheets.
Bake in a very hot oven (450°F.) 15 minutes; then reduce tem- perature to 350°F.
and continue baking 20 to 25 minutes.
(The puffs should be firm and brown with no beads of perspiration.) Cool.
To serve, cut off tops and fill with lemon whipped cream (made by preparing your favorite lemon cream sauce or lemon pudding mix, cooling thoroughly, then folding into the whipped cream.) Top with chocolate sauce.
Makes 1 1/2 dozen.