Cream Puffs

Subject: Cream Puffs Mon Nov 10, 2008 6:00 pm

Cream Puffs

1/2 cup butter

1 cup water

1/2 teaspoon salt

1 cup flour

3 eggs

Vanilla

Boil the butter and water in a saucepan

Add the flour and salt and cook for a minute, stirring constantly

Remove from the flame; add the beaten eggs and the vanilla flavor

Stir all the while the eggs are being poured in

Line the baking pan with waxed paper and drop the batter from a big spoon, heaping more dough in the center than on the edges

Bake for 1/2 hour in a hot oven (400) and cool

Split and fill with whipped cream

Sprinkle powdered sugar on the top

Chopped maraschino cherries may be mixed with the whipped cream filling

Custard may also be used.

From Chicago Evening American Cookbook 1932

Subject: Re: Cream Puffs Mon Nov 10, 2008 6:02 pm

Cream Puffs

Filling

1-1/2 cups 2% low fat milk, divided

1/4 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

2 large eggs

1 teaspoon chilled butter, cut into small pieces

2 teaspoons vanilla extract

1 cup frozen fat-free whipped topping, thawed

Shells

1 cup water

3 tablespoons butter

2 teaspoons granulated sugar

1/4 teaspoon salt

1 cup all purpose flour

2 large eggs

2 large egg whites

1 teaspoon powdered sugar

To prepare filling, heat 1-1/4 cups milk in a medium, heavy saucepan to 180 or until tiny bubbles form around the edge (do not boil). Combine remaining 1/4 cup milk, 1/4 cup granulated sugar, cornstarch, 1/8 teaspoon salt, and 2 eggs in a medium bowl, stirring well with a whisk. Gradually add the hot milk to the sugar mixture, stirring constantly, Place milk mixture in pan. Add 1 teaspoon butter, cook over medium heat until thick and bubbly (about 3 minutes) stirring constantly. Reduce heat to low and cook 2 minutes, stirring constantly. Strain mixture through a sieve into a bowl, stir in vanilla

Place plastic wrap directly on surface of custard, refrigerate 2 hours or until chilled. Fold in whipped topping, Cover and chill

Preheat oven to 425

To prepare shells, cover a large, heavy baking sheet with parchment paper. Combine water, 3 tablespoons butter, 2 teaspoons granulated sugar, and 1/4 teaspoon salt in a large, heavy saucepan over medium-high heat, stirring occasionally with a wooden spoon. Bring to a boil, remove from heat. Lightly spoon flour into a dry measuring cup, level with a knife. Add flour to water mixture, stirring well until smooth and mixture pulls away from sides of pan. Return pan to heat, cook 30 seconds, stirring constantly. Remove pan from heat. Add 2 eggs whites, 1 at a time, beating with a mixer at medium speed just until combined. Beat 1 minute at medium speed.

Drop the dough into 10 mounds (1/4 cup each) 2 inches apart, onto prepared baking sheet. Bake at 425 for 20 minutes, reduce oven temperature to 350 (do not open oven door) Bake an additional 20 minutes. Turn oven off, and partially open oven door. Pierce the top of each puff with a knife, cool puffs in oven 20 minutes. Remove from oven, cool completely on a wire rack

Cut top third off puffs; fill each puff with about 1 tablespoon filling

Replace tops, and sprinkle with powdered sugar.

Yield 10 servings

This can be baked ahead of time up to a month in advance, freeze shells in an airtight container. Several hours before serving top off the frozen shells with the custard filling and refrigerate, the shells will thaw but remain crisp

From Cooking Light December 2003