Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Butter (1 Stick) |
| 1 Cup | Boiling Water |
| 1 Cup | Flour |
| 4 | Eggs, Unbeaten |
Instructions
- Grease a baking sheet (15 1/2 x 11”); heat oven 10 minutes before baking; set to 450° F.
- Put butter in a 3-qts saucepan. Pour boiling water over butter; heat just to boiling, stirring until butter melts.
- Measure flour and add all at once to butter mixture. Stir constantly with a wooden spoon until mixture leaves the sides of pan and forms a ball. Remove from heat.
- Immediately add eggs, one at a time, beating to a smooth paste after each added egg. Continue beating mixture until smooth and velvety.
- Drop by heaping tablespoon onto a baking sheet, keeping about 2 inches apart.
- Bake 15 min. or until well puffed and delicately browned. Reduce heat to 300° and bake 30 to 40 min. longer (this cooks centers thoroughly, but puffs become no browner).
- Remove to cake rack for cooling. When cold, cut off tops with a sharp knife.
- Fill with cream filling, whipped cream into which is folded sweetened strawberries or raspberries and blueberries, or ice cream; replace tops.
- This makes about 12 to 14 cream puffs. Whipped cream filling is mostly used. Some prefer fillings like such in boston cream pies. *) with strawberries
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