French Cream Puffs

Ingredients

• 1 cup water
• 1/2 cup butter
• 2 tablespoons sugar
• 1 cup flour
• 3 eggs
• 1 teaspoon extract vanilla

Method

1. 1

   Boil the water with the butter and sugar in it.

2. 2

   Put in the flour all at once and stir until you have a stiff, smooth paste, or about 5 min.

3. 3

   Take it from the fire, drop in one egg at a time and beat it in thoroughly before adding another.

4. 4

   When all are in, give the paste a very thorough beating against the side of the saucepan.

5. 5

   Drop pieces in either round or square shapes on a baking pan very slightly greased.

6. 6

   Bake them about 20 min. in a moderate oven.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 94. The excerpt below is the record exactly as published.

French Cream Puffs. All three of the puff mixtures pre- ceding are unsweetened and cook light colored; this contains a little sugar and is consequently easy to burn. 1 cup water — |pint. Jcup butter — 3^ ounces. 2 tablespoons sugar — 1^ ounces. 1 cup flour — 5 ounces. 3 eggs. 1 teaspoon extract vanilla

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