Cream Puffs

Ingredients

• one-half pound of butter
• a pint of warm water
• three fourths of a pound of flour
• Beat eight eggs light
• One quart of milk.
• Four tablespoonsful of cornstarch,
• Two eggs,
• Two cups sugar.
• add a teaspoonful of butter.

Method

1. 1

   Stir butter into warm water, bring to a boil.

2. 2

   Add flour and boil for one minute.

3. 3

   Cool, then mix in eggs.

4. 4

   Drop onto buttered paper and bake for ten minutes.

5. 5

   Fill with cream made from milk, cornstarch, eggs, and sugar.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 18. The excerpt below is the record exactly as published.

CREAM PUFFS Stir one-half pound of butter into a pint of warm water, set it on the fire in a sauce pan and bring it to a boil, stir- ring often. When it boils put in three fourths of a pound of flour and let boil one minute, stirring constantly. Take from the fire and turn into a deep dish to cool. Beat eight eggs light, and whip into this cool paste, first the yolks, then the whites. Drop in great spoonsful on buttered paper so as not to touch or run into each other, and bake ten minutes. Split them and fill with the following cream: One quart of milk. Four tablespoonsful of cornstarch, Two eggs, Two cups sugar. Stir while boiling and when thick, add a teaspoonful of butter.

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