Cream Puffs

There really isn’t a lot of rhyme or reason to the organization in this book. We go from pudding to catsup to cream puffs. I suspect that after the lady originally set up her book in school – it was organized by food type – she fell behind in organizing and just decided to capture the recipes at whatever the organizational cost.

From what I can tell, this is a choux (pronounced “shoe”) pastry recipe. This is the basis for cream puffs, profiteroles, eclairs and other filled pastries. I haven’t tried to make this – it’s intimidating to me, I admit. Some say it’s the easiest pastry, others say it’s the most difficult. It is important to note here that this is just for the puffs. You can fill them with some type of filling – usually a cream filling, such as a Boston cream or vanilla pudding. I have added a link to a very helpful website after the recipe, should you be interested in trying this out.

Cream Puffs

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Place butter & water in same pan on range. As soon as it boils add flour all at once until all mixed. Stir until it forms a ball and leaves the sides of pan. Set off to cool, not cold. Add an egg, beat 5 min., another egg and beat 5 min, and so on until eggs are all used up in batter. Drop mixture on oiled shallow pan, bake in moderate oven forty or fifty min. When cool make….



Further Reading

How to make Perfect Choux Pastry via The Flavor Bender

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