This recipe makes 20 creampuffs.
- 1/2 cup butter (113 grams or 1 stick)
1 cup boiling water
1 cup sifted flour
4 or 5 eggs
4 cups custard cream
1/2 pint whipping cream
- Preheat oven to 415°F (210°C)
- In a saucepan put together and bring it to a boil:
- 1 cup water
1/2 cup butter (113 grams or 1 stick)
- Add 1 cup sifted flour all at
once, stirring rapidly. Reduce heat. Cook and stir till mixture leaves
sides of pan and gathers around spoon in smooth, compact mass. (about
70 seconds after flour is added)
Flour is added.
Stir rapidly. (after 24 sec.)
Keep stirring. (after 30 sec.)
It becomes a smooth mass. (after 70 sec.)
- Remove saucepan from heat.
- While it is hot, add 4 eggs, one at a time, beat
after each addition until the batter becomes smooth and satiny texture
and when you raise the electric beater, the batter should fall off
the wire in 5 seconds. If the batter doesn't fall, add 1/2 to 1
more egg. If the batter is too soft with too many eggs, the dough
will not raise in the oven.
- Grease a sheet of aluminum foil lightly, and place
it on a cooking sheet.
- Drop about 2 tablespoonfuls of batter per cream puff onto the sheet.
You can use a decorating bag. Place each about 2 inches apart. Spray
- Bake at 415°F (210°C) about 13 min. Drop temp.
to 375°F(190°C) and bake 10 min. longer. Drop again to 325°F(160°C)
and bake 20 min. Do not open the door of the oven until they are finished baking. Remove from oven and let cool.
Just before you serve the cream puffs, cut the cream puffs in half and fill the bottom half with
custard cream and
the top half with whipping cream.
It is best to add the filling just before you serve the cream puffs, otherwise the cream puff will get soggy.