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Cream Puffs

Source of Recipe

unknown


List of Ingredients

1 cup flour
1 tbsp. sugar
1/8 tsp. salt
1 cup water
1/2 cup butter
4 eggs
Pudding or sweetened whipped cream. Confectioners’ sugar (optional)
Chocolate Pudding
1/2 cup sugar
1/4 cup unsweetened cocoa powder
2 tbsp. cornstarch
1/8 tsp. salt
2 cups milk
2 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla



Recipe

In a small bowl, combine flour, sugar and salt; set aside. In a medium saucepan combine water and butter. Bring to a boil. Add flour mixture, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Preheat oven to 400 degrees. Lightly grease two medium baking sheets. Add eggs, beating well with a wooden spoon after each addition. Using two spoons, drop the dough in mounds three inches apart onto prepared baking sheets. Use second spoon to scrape the dough from the first. Bake 30 to 35 minutes or until golden. Transfer cream puffs to a wire rack; cool completely. Cut the top one-third from the baked puffs. Remove any soft dough inside puffs with a fork or a spoon. Fill with pudding or whipped cream. Replace tops. Sift confectioners’ sugar over tops, if desired. Makes 12 cream puffs.


Chocolate Pudding
In a medium, heavy saucepan, combine sugar, cocoa, cornstarch and salt; mix well. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Slowly stir the hot mixture into the egg yolks. Return mixture back to pan. Boil and stir 1 minute. Remove from heat. Add butter and vanilla. Stir until butter is melted. Spoon into four dessert dishes. Cover and refrigerate one to two hours or until chilled and set. Makes four servings.