Sally's Cream Puffs
CATEGORIES
INGREDIENTS
- Cream Puffs:
- 1/2 c butter
- 1 c boiling water
- 1 c sifted all purpose flour
- 1/4 tsp salt
- 4 eggs
- Cream Puff Filling:
- 2/3 c. sugar
- 5 tbsp flour (not sifted)
- 1/2 tsp salt
- 2 c. milk
- 2 eggs (or for yellow, richer custard, use 4 egg yolks instead)
- 1 1/4 tsp vanilla
- 1/2 pt whipping cream
- Powdered Sugar for garnish
DIRECTIONS
- Cream Puffs:
- Melt butter in boiling water
- Add flour and salt all at one time, stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn't separate. Remove from heat and cool slightly
- Add eggs one at a time, beating hard after each addition, until mixture is smooth
- Form cream puffs 2 1/2" in diameter and 2" apart on greased cookie sheet for 12 large puffs, or drop by tbsp 2" apart for 20 med puffs.
- Bake for 15 min in a 450' oven, then reduce heat to 325 and continue baking for 25 mins. Puffs are done when no more beads of water on them.
- Remove from sheet and cool on a wire rack
- Be sure puffs are cold before cutting them
- Cream Puff Filling:
- Mix dry ingredients in top of double boiler.
- Add milk gradually to dry mixture - cook over boiling water, stirring constantly until thick. Cover and cook for 10 minutes.
- Add small amounts of hot mixture to eggs, stir eggs into filling and cook for 2 minutes more.
- Chill - add vanilla
- After custard is completely chilled, add 1/2 pt whipping cream (be sure its already whipped with no sugar). Stir gently
- Fill cold puffs
- Sprinkle powdered sugar over tops with flour sifter.