Monday, September 3, 2007

Cream Puffs with Filling


¼ lb. butter
1 cup boiling water
1 cup flour
¼ teaspoon salt
4 eggs

Cream Filling:

1/3 cup flour
½ cup sugar
½ teaspoon salt
2 cups milk
2 eggs, slightly beaten
1 teaspoon vanilla extract

Puffs: Add butter to boiling water until it melts. Add flour and salt all at once. Cook, stirring vigorously until mixture is smooth and forms a ball. Cool slightly. Add eggs, one at a time, beating vigorously after each egg is added. Beat until mixture is smooth. Drop batter onto greased cookie sheet to form the size of cream puffs you want. Bake at 450 degrees for 15 minutes, then lower the temperature to 325 degrees and bake for 25 minutes. Cool.

Cream filling: Mix flour, sugar and salt. Slowly stir into milk. Cook, stirring until mixture boils; boil for 2 minutes. Stir a little of hot mixture into eggs, then return to hot mixture, stir until thick, add vanilla. Fill puffs.

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