Cream Puffs

Miss Jo Ann Wiley

  • 1/4 cup shortening
  • 1 cup water – in a small saucepan and stir over high heat until shortening is melted and liquid is boiling rapidly. All at once, add –
  • 1 cup less 1 Tbsp sifted enriched flour; raise the saucepan a few inches above heat and stir briskly. The paste will come away from the sides of pan and form a smooth ball in center. Cook, stirring, for 30 seconds longer. Remove saucepan from heat, break –
  • 1 egg into the paste and beat vigorously until the paste becomes smooth and fluffy. Break in –
  • 3 more eggs, 1 at a time, beating vigorously after each addition until paste is smooth and glossy. Drop paste from a tablespoon into large mounds 2″ apart on baking sheet and bake at 425° for 20 minutes. Reduce to 350° and bake for 20 minutes longer. Cool Puffs, and split them horizontally 2/3 of the way through and fill them with Cream Pie Filling below.

Cream Pie Filling:

  • 2 Tbsp flour
  • 2 Tbsp cornstarch
  • 1/2 tsp salt
  • 2/3 cup sugar

Blend in a saucepan and stir in 2 cups milk; bring to a boil over low heat. Cook until thickened, stirring constantly. Stir in 3 egg YOLKS, lightly beaten, with a little of the hot sauce. Cook, stirring over low heat for 2 minutes.

Stir in:

  • 1 tsp vanilla
  • 1 Tbsp shortening; cool slightly.

Chocolate Cream Pie Filling:

Use the above Filling but increase sugar to 3/4 cup and add 2 squares unsweetened chocolate along with the milk.

Makes from 8 to 10 puffs.

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