Cream Puffs

Ingredients

• 1 cupful hot water
• 1 J cupfuls flour
• i cupful butter
• 5 eggs

Method

1. 1

   Heat the water and butter until the water boils.

2. 2

   Add all of the flour, and mix thoroughly.

3. 3

   Cook for 5 minutes; when cool, add the eggs, unbeaten, one at a time.

4. 4

   Beat until thoroughly mixed.

5. 5

   Drop by tablespoonfuls on buttered baking sheets, and bake in a hot oven for 25 to 30 minutes.

6. 6

   When cool, slit one side open and fill with Cream Filling, Lemon Filling, or Whipped Cream.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 90. The excerpt below is the record exactly as published.

Cream Puffs The Preparation of Eggs for Hollow Breads. — Note the method of adding eggs to the Popover mixture. (See p. 194.) Note the method of preparing eggs in the recipes in Lessons LXIV to LXXII (inclusive). If a hollow bread is desired, the entire egg is added, unbeaten, to the other ingredients, and then all are beaten 220 THE COOKING OF FOODS vigorously as in Popovers. If a light, even-grained bread is to be made, the eggs are first beaten (separated or whole) ; then added to the other ingredients. CREAM PUFFS 1 cupful hot water 1 J cupfuls flour i cupful butter 5 eggs

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