Essential Cream Puffs
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Eggs||4 , unbeaten|
|Granulated sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Milk/0.5 cup evaporated milk and 1.5 cups water||3 Cup (48 tbs) (Bottled)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla||1 1⁄2 Teaspoon|
Add butter to boiling water and heat until butter melts.
Add flour and salt all at once, stirring vigorously.
Cook, stirring until mixture leaves sides of pan.
Add eggs (unbeaten), one at a time, beating with a spoon after each addition until smooth.
Drop by heaping tbs. (it helps to have the spoon wet) 2 inches apart on greased baking sheets, shaping with a wet spoon into rounds, with point up in center.
Bake in a hot 450 degree oven for 20 minutes, then at 400 degrees for 25 minutes.
The cream puffs should be puffed high and golden brown.
Cool, cut a slit in 1 side of each puff and fill with cream puff filling, or serve dusted with confectioner's sugar.
Cream Puff Filling:Combine the dry ingredients and eggs in a double boiler.
Stir in the milk gradually.
Cook over boiling water for 15 minutes, while stirring.
Add vanilla and cream.
Fill 20 cream puffs generously.