Boston Cream Puffs

Ingredients

• Half pint hot water
• two thirds cup butter
• one and half cups flour
• five well beaten eggs
• one pint milk
• two tablespoonsful to mix with eggs
• one cup granulated sugar
• level tablespoonful butter
• teaspoonful vanilla

Method

1. 1

   Put water and butter over the fire; when boiling stir in flour, continue stirring until smooth.

2. 2

   Remove from fire, cool, beat in eggs.

3. 3

   Drop on warm greased tins, brush with egg white, and bake until hollow.

4. 4

   Fill with cream.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 14. The excerpt below is the record exactly as published.

BOSTON CREAM PUFFS. Half pint hot water, two thirds cup butter, put over the fire; when boiling stir in one and half cups flour, continue stirring until smooth, and the mixture leaves the sides of the sauce pan. Remove from the fire, cool, beat thoroughly into it five well beaten eggs. Drop on warm greased tins, or a dripping pan, a tablespoonful in a place, leaving space between to prevent touch- ing, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done they will be hollow. When cold slice off the top, fill space with cream and replace top. CREAM FOR FILLING. Take one pint milk, place one half in a tin pail, and set in boiling water. Reserve from the other half of milk two table- spoonsful to mix with eggs, and unto the rest mix one cup of flour until smooth. When the milk is hot, pour in the flour, and stir until thicker than boiled custard. Then beat well the two tablespoonfuls of milk two eggs one cup granulated sugar a level tablespoonful butter, teaspoonful vanilla

Cook this with the app: pantry check, scaling, and the assistant.