Cream Puffs

Ingredients

• One cup boiling water
• 1 cup flour
• 2 ounces butter
• 4 eggs
• 1 teaspoon powder
• 1/2 pint whipped cream
• sweetened and flavored to taste

Method

1. 1

   Have the water in a saucepan, add the butter, and when thoroughly boiling throw in the flour and stir until it forms a smooth paste, leaving sides of the saucepan clean.

2. 2

   When cool, break the eggs into the mixture one at a time, beating each one thoroughly in before adding the next.

3. 3

   When all are in, add the baking powder and drop in spoonfuls on baking tins some distance apart.

4. 4

   Bake slowly about 30 minutes, or until the cakes feel very light.

5. 5

   When cold, remove soft inside portion and fill with the whipped cream.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 64. The excerpt below is the record exactly as published.

CREAM PUFFS. One cup boiling water, 1 cup flour, 2 ounces butter, 4 eggs, 1 teaspoon powder, y2 pint whipped cream, sweetened and flavored to taste

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