Cream Puffs II

Ingredients

• 1/2 c. butter (scant)
• 1/2 c. flour
• 1/2 c. boiling water
• 2 eggs
• fruit preserve or marmalade

Method

1. 1

   Put butter in small saucepan and pour on water.

2. 2

   When water again reaches boiling point add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon.

3. 3

   Remove from fire and add eggs unbeaten, one at a time, beating mixture between addition of eggs.

4. 4

   Drop by spoonfuls into hot fat and fry until well puffed and brown.

5. 5

   Drain.

6. 6

   Make an opening and fill with jelly, preserve, or marmalade.

7. 7

   Sprinkle with powdered sugar.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 87. The excerpt below is the record exactly as published.

i c. boiling water i c. pastry flour Method : Put butter and water in saucepan and heat to boiling point, add flour all at once and beat vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating until thoroughly mixed between the addition of eggs. Drop by spoonfuls on a buttered sheet 1 1 inches apart, shaping as nearly circular as possible, having mixture slightly piled in center. Bake 30 minutes in a moderate oven. With a sharp knife make in each an incision large enough to admit cream filling. BATTERS AND DOUGHS 207 Cream Puffs II Ingredients : \ c. butter (scant) \ c. flour \ c. boiling water 2 eggs fruit preserve or marmalade

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