Monday, December 27, 2010


Cream Puffs
Marjorie Standish

1 cup boiling water, 1 stick butter, 1 cup flour, and 4 eggs
Using a saucepan add 1 cup water and bring to boil, remove the pan from the stove top. Add the stick of butter and allow this to melt. Add the flour and using a sturdy wooden spoon mix until the mixture forms a big ball in the center of the saucepan.
Put this mixture in your stand mixer and add one egg at a time. Making sure you have allowed it to mix and become thick and stiff after the addition of each egg. Repeat this until all the eggs have been used. Remember to make sure the batter is stiff before adding the next egg.
Prepare your baking sheet with parchment paper. Do not grease the sheet the grease will cause the dough to flatten when baking.
Using about 1/4 cup of dough form mixture in rounds on baking sheet. You could also use a pastry bag or a heavy duty plastic bag and snip one corner and squeeze the batter in rectangular shapes. If you want you could make these any size you want. Just adjust the baking time. make sure the tops are fairly smooth before putting in oven. Use your fingers that have been dipped in water to smooth if needed.
Place the baking sheet in a cold oven and set to 400 degrees. Bake until all bubbles of moisture have disappeared. About 35-40 minutes.

Old-Fashioned cream filling (very tasty)

this filling can be used when making a Boston Cream Pie
2 cups milk, 1/3 cup flour, 1/2 tsp salt, 2/3 cups sugar, 2 eggs and 1 tsp vanilla. you could also add some whipped cream to this.

Scald the milk (heat milk to warm) either on top of stove or in microwave. mix flour, sugar, and salt. Beat eggs, slightly. Combine with flour mixture. Then carefully add a very little at a time the warmed milk to the egg/flour mixture. Be careful you don't want to add it all at once you will end up cooking the egg. Using a double boiler cook this mixture until thick, stirring constantly. Allow to cook for a couple more minutes then remove from the heat source. Using a pastry bag you can squeeze the filling into the cream puffs. Paying attention to the amount you are adding to each puff so that you don't run out of filling. You can also cut the tops and spoon in the filling then replace the top and make a chocolate frosting and frost each cream puff. DO NOT FIll the cream puffs until the last minute.

No comments:

Post a Comment