New York Cream Puffs

Ingredients

• half pint water
• half gill butter
• half pint flour
• eight eggs
• smooth tablespoon each flour
• one pint in all
• pint granulated sugar
• one-fourth cup flour
• one-fourth teaspoon salt
• pinch of pulverized cinnamon
• half tablespoon Vanilla Sugar
• flavor with vanilla

Method

1. 1

   Put water and butter in a saucepan; when it boils, add flour and stir until smooth.

2. 2

   Let it cool, then add eggs one at a time.

3. 3

   Drop by tablespoons on greased pans and bake.

4. 4

   For filling, mix flour and corn starch with milk, boil, then add beaten yolks, sugar, and stir into hot milk.

5. 5

   Cook until thick, then cool and flavor.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 65. The excerpt below is the record exactly as published.

New York Cream Puffs put half pint water with half gill butter, cut in bits, in sauce-pan ; wfien it boils add halfpint flour and stir rapidly till well mixed and smooth; in about half minute, take from stove and stir half minute longer. It should be velvety to the touch and not adhere to anything. Let stand five min- utes then add eight eggs, one at a time, stirring each one in well. After half an hour, stir a little and drop by tablespoons, on greased pans two and a half inches apart each way ; brusn with Roll Glaze and bake as above, watching closely that they do not scorch. For fill- ing, mix smooth tablespoon each flour and corn starch with a little of the milk and boil the remainder, (use one pint in all), in a custard kettle. Beat yolks with pint granulated sugar and the flour paste and stir into hot milk ; when smooth add half teaspoon butter, re- move from stove and mix in half tablespoon Vanilla Sugar and let cool. Chocolate Eclairs — Make paste after recipe for "Boston Cream LAYER CAKE. 81 Puffs," shape into cakes about four inches long and one and one- half wide, placing them on cold greased tins about two inches apart ; A meringue bag is convenient to use pressing the batter out upon a well buttered baking tin. By closing and holding up the larger end of the bag, the paste will come out in rope-like shape, and of the size of the tube you may choose for the purpose (an inch in diame- ter at the largest.) Draw the bag toward you, while squeezing, and stop when vou have made a cake five inches long. Bake like puffs in a Quick oven fifteen to twenty minutes. As they come from tne oven dip the tops of the eclairs into an icing made by stirring ever the fire two sauares scraped chocolate with five tablespoons powdered sugar ana three of boiling water. When cold make an opening in the side and fill with custard made as fol- lows : Heat to boiling one and one-half cups milk in custard kettle, beat together two-thirds cup sugar, one-fourth cup flour, two eggs, and one-fourth teaspoon salt, pinch of pulverized cinnamon, and stir the mixture into the boiling milk. Cook fifteen minutes, stirring often ; when cold flavor with vanilla

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