Spanish Cream Puffs (Hinchares)

Ingredients

• 1 cup water
• 1% cups flour
• *4 cup butter
• 3 eggs, unbeaten
• 4 tablespoons granulated sugar
• Cooking fat

Method

1. 1

   Put water into a saucepan with butter and sugar.

2. 2

   Bring to a boil and stir the flour in briskly until a smooth paste forms.

3. 3

   Remove from fire and stir a few seconds longer until dough forms a ball and does not stick to pan.

4. 4

   Let it stand 2 or 3 minutes, then stir in one egg at a time until all are used.

5. 5

   Drop the mixture by spoonfuls into hot oil or lard.

6. 6

   Fry until brown all over and twice their original size.

7. 7

   Drain on brown paper, open at one side, and fill with sweetened whipped cream or any preferred filling.

8. 8

   Sprinkle liberally with icing sugar.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 80. The excerpt below is the record exactly as published.

SPANISH CREAM PUFFS (Hinchares) 1 cup water 1% cups flour *4 cup butter 3 eggs, unbeaten 4 tablespoons granulated sugar Cooking fat

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