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Basic Cream Puff Paste
1 c. water
1/2 c. butter
1 tsp. sugar
1/4 tsp. salt
1 c. sifted all purpose flour
Heat water, butter, sugar and salt to a full rolling boil in large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the side of pan clean, about 1 minute. Remove from heat. Add eggs, one at a time, beating well after each addition with a wooden spoon or electric hand mixer until paste is shiny and smooth. Drop by large tablespoonful onto ungreased cookie sheet or into greased muffin tins. Bake at 450 degrees for 20 minutes then turn oven down to 350 degrees for 20 more minutes. Let cool. Slice open and fill with custard filling, strawberry filling or chocolate filling. Makes 12 large cream puffs. These can also be made small (about 24) and filled with chicken salad, crab salad or another tasty filling for hors d'oeuvres.
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