Cream Puffs

Really, a recipe for–pardon missing accents–pate a choux. If you pipe it into longer strips, you can make eclairs out of it; once, when I had leftover eclair shells, I stuffed them with fresh crabmeat that had been tossed in clarified butter and lemon, sort of in the spirit of lobster rolls.

From a box sold in Columbiaville, Michigan.

Cream Puffs

4 eggs
1 c. boiling water
1 c. flour
1 c. butter or butter substitute
1/2 tsp. salt

Combine butter or butter substitute, salt, and water. Heat to boiling. Sift flour and measure. Add to boiling mixture. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon. remove from fire. Cool slightly.

Add unbeaten eggs, one at a time. Beat thoroughly after the addition of each egg until the mixture is smooth. Drop by tablespoonfuls into well-oiled muffin tins or into a well-oiled baking sheet, 2 inches apart. If the baking sheet is used, shape mixture into rounds and pile slightly in the center. Bake in a hot oven (400 [degrees]), 30 minutes. Lower heat to 350. Continue baking 10 minutes, or until firm and dry.

Remove from oven. Cool. Cut a slit in the side of each with a sharp knife. Using a spoon or pastry tube, insert cream filling, sweetened whipped cream, or fruit. Sprinkle with powdered sugar.

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