Cream Puffs and Filling – Roberta Richey

By Admin · June 23, 2010 · Leave a comment

Puffs:

¼ lb. butter

1 c. boiling water

1 c. flour

¼ tsp. salt

4 eggs

Cream Filling:

1/3 c. flour

½ c. sugar

½ tsp. salt

2 c. milk

2 eggs, slightly beaten

1 tsp. vanilla

PUFFS: Add butter to boiling water until it melts. Add flour and salt all at once. Cook, stirring vigorously until mixture is smooth and forms a ball. Cool slightly. Add eggs, one at a time, beating vigorously after each egg is added. Beat until mixture is smooth. Drop batter onto greased cookie sheet to form the size of creamy puff you want. Bake at 450 degrees for 15 minutes. Then lower temperature to 325 degrees and bake for 25 minutes, cool.

CREAM FILLING: Mix flour, sugar and salt. Slowly stir in milk. Cook, stirring until mixture boils, boil for two minutes. Stir a little of hot mixture into eggs, then return to hot mixture, stir until thick, add vanilla. Fill puffs.