Cream Puffs

Ingredients

• 1 cup water
• *% cup butter
• 1 cup flour (pre-sifted kind)
• 4 eggs
• 2 boxes instant vanilla jello pudding
• 2 cups cold milk
• 2 8 oz. sour cream

Method

1. 1

   Heat water and butter to rolling boiling point in saucepan.

2. 2

   Stir in all at once flour.

3. 3

   Stir vigorously over low heat until mixture leaves the pan and forms into a ball (about 1 minute).

4. 4

   Remove from heat.

5. 5

   Beat in eggs one at a time until smooth and velvety.

6. 6

   Drop from spoon onto ungreased baking sheet.

7. 7

   Bake until dry in 400 degree oven for 45 to 50 minutes.

8. 8

   Allow to cool slowly.

9. 9

   Mix pudding and milk and sour cream until smooth.

10. 10

    Open cream puffs and stuff with filling.

11. 11

    Frost with favorite chocolate icing.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 10. The excerpt below is the record exactly as published.

Cream Puffs Heat to rolling boiling point in saucepan: 1 cup water *% cup butter Stir in all at once: 1 cup flour (pre-sifted kind) Stir vigorously over low heat until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Beat in one at a time: 4 eggs Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry in 400 degree oven 45 to 50 minutes. Allow to cool slowly. Makes 8 large puffs or 16 smaller ones. Filling: 2 boxes instant vanilla jello pudding 2 cups cold milk 2 8 oz. sour cream

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