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Print this Recipe    Cream Puffs 05

Cream Puffs

1 cup butter
2 cups boiling water
2 cups sifted flour
1/2 tsp salt
8 eggs

Melt butter in boiling water. Add flour and salt all at once.
Stir vigorously. Cook, stirring constantly until the mixture forms
a ball that doesn't separate.

Remove from heat and cool slightly. Add eggs one at a time, beating
hard until mixture is smooth after each addition.

Fill a pastry bag fitted with a #31 tip with the mixture. Pipe
dough in 2 1/2 inch (in diameter) blobs, 2 inches apart on greased
cookie sheet. Bake at 450~ for 15 minutes, then turn oven down to
325~ and continue baking for 25 minutes. Remove from sheet and
cool completely before filling. Makes 24 puffs.

Fill pastry bag fitted with a #33 tip with custard (previously
posted) and pipe into puffs. You will have to poke the tip through
the puff to fill. Some people cut the tops off and fill them, then
replace the tops. I think it's better using the "poke" method!


Cream Puff Filling

4 cups milk
6 egg yolks, well beaten
2 cups sugar, less 6 tbsps
10 tbsp flour
4 tbsp butter
2 tsp vanilla

In heavy saucepan, combine sugar and flour, mixing well. Beat egg
yolks and a little milk to make a thin paste. Add to flour mixture.
Heat remaining milk and add to first mixture. Cook until thick.
Stir in butter and vanilla after cooking. Cool completely before
filling puffs.

According to mother's notes, she used 2 1/2 cups canned milk and
1 1/2 cups water to make up the 4 cups of milk.

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