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RECIPE 84
Holiday Cream Puffs
GRANNY SAYS: Cream puffs
are an amazing treat during the holidays. But who would have thought they were so simple to make that you
could stun your family and guests by making them for breakfast, or
serving them at lunch! You can also use this recipe for eclairs,
if you prefer. Only the shape (and probably the filling) will be
different.
| 1 cup boiling water |
1/2 cup butter or margarine |
| 1 cup pastry flour |
3 eggs |
| Whipped cream, custard, or soft ice cream for filling |
|
- In a small saucepan, mix the butter with boiling water.
- Add sifted flour, all at once and cook, stirring constantly, until
the mixture forms a compact mass.
- Add unbeaten eggs, one at a time, beating very thoroughly each time.
- Place in portions on a greased baking sheet. Puffs will expand in
the oven, so leave room.
- Bake in 400-degree oven about 30 minutes.
- When puffs are cool, make a small cut with a sharp knife and fill.
- Puffs filled with whipped cream can be made several hours in
advance, but ice cream filling should be added immediately before
serving.
- Pour on the frosting (below) just before serving.
- Makes about 12 large puffs.
And here is the Cream Puff Frosting ...
| 1 tsp vanilla |
3 tbsp. cream |
| 2 cups sifted confectioner's sugar |
1/4 cup butter |
- Cream the butter and gradually work in 1/2 cup confectioner's
sugar.
- Gradually beat in the vanilla and the remaining sugar, alternating
with cream.
- Warm slightly and pour over cream puffs, just before serving.
Granny adds: Stumped for an uptown lunch dish? You can also fill
hese puff pastries with chicken salad or any meat or cheese filling.
Big ones make a neat luncheon dish, use tiny ones for party hors
'ouevres. (But if you use a meat filling — forget the frosting!)
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