Sally's Cream Puffs
Why I Love This Recipe
This paper is so old that it has turned yellow and has food stains all over it. It looks like my sister in law wrote it on school paper, for her mom, when she was in jr high school.
Ingredients You'll Need
Cream Puffs:
1/2 c butter
1 c boiling water
1 c sifted all purpose flour
1/4 tsp salt
4 eggs
Cream Puff Filling:
2/3 c. sugar
5 tbsp flour (not sifted)
1/2 tsp salt
2 c. milk
2 eggs (or for yellow, richer custard, use 4 egg yolks instead)
1 1/4 tsp vanilla
1/2 pt whipping cream
Powdered Sugar for garnish
Directions
Cream Puffs:
Melt butter in boiling water
Add flour and salt all at one time, stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn't separate. Remove from heat and cool slightly
Add eggs one at a time, beating hard after each addition, until mixture is smooth
Form cream puffs 2 1/2" in diameter and 2" apart on greased cookie sheet for 12 large puffs, or drop by tbsp 2" apart for 20 med puffs.
Bake for 15 min in a 450' oven, then reduce heat to 325 and continue baking for 25 mins. Puffs are done when no more beads of water on them.
Remove from sheet and cool on a wire rack
Be sure puffs are cold before cutting them
Cream Puff Filling:
Mix dry ingredients in top of double boiler.
Add milk gradually to dry mixture - cook over boiling water, stirring constantly until thick. Cover and cook for 10 minutes.
Add small amounts of hot mixture to eggs, stir eggs into filling and cook for 2 minutes more.
Chill - add vanilla
After custard is completely chilled, add 1/2 pt whipping cream (be sure its already whipped with no sugar). Stir gently
Fill cold puffs
Sprinkle powdered sugar over tops with flour sifter.