Cream Puffs

Ingredients

• 1 cup boiling water
• i cup flour
• y2 cup butter or shortening
• 4 eggs

Method

1. 1

   Add the boiling water to the butter or shortening, bring to a boil and stir in the flour thoroughly.

2. 2

   Remove from the fire, let the mixture cool slightly and add the eggs one at a time, beating in each one for some time before adding the next.

3. 3

   Drop by spoonfuls on a greased pan about two inches apart, shaping into a circular form and having the batter a little higher in the center.

4. 4

   Bake one-half hour in a moderate oven (360° F.).

5. 5

   If these cakes are removed from the oven before they are thoroughly done, they will fall.

6. 6

   Cool and split partly with a sharp knife.

7. 7

   Fill with a cream filling, whipped cream, or a fruit mixture.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 58. The excerpt below is the record exactly as published.

CREAM PUFFS 1 cup boiling water i cup flour y2 cup butter or shortening 4 eggs

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