Saturday, November 28, 2009

Cream Puffs

1 c water
1/2 c butter
1/4 tsp salt
1 c sifted all purpose flour
4 eggs, unbeaten

Bring water, butter and salt to boiling point. Add flour all at once and stir over heat until mixture leaves side of pan and forms a compact ball. Remove from heat and mix to cool mixture slightly (about 2 min) add eggs one at a time. Beat well after each addition. After last egg is added beat until mixture has a satin like sheen.

Drop 10 to 12 mounds of batter, swirling the top of each. 2 inches apart on an ungreased baking sheet. Place shelf on third guide from bottom. Bake at 375 F until browned and puffed, 45-50 minutes. Remove from oven and cut one or two slits in each puff. Return to oven for 10 minutes.

Remove from oven and cool on cake rack. Fill with whipped cream, ice cream or orange fluff frosting.

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