| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1 |
c |
Boiling water |
| 1 |
c |
Flour |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 1/3 |
c |
Flour |
| 7/8 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
|
Eggs; slightly beaten |
| 2 |
c |
Scalded milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CREAM PUFFS
CUSTARD
To make Cream Puffs: Add margarine to water and bring to a boil. Add flour
and salt all at once; stir vigorously until ball forms. Cool 5 minutes. Add
unbeaten eggs, one at a time. Beat vigorously until mixture is stiff. Drop
by tablespoonsful on greased cookie sheet. Bake in preheated 400 degree
oven for 35 minutes. Turn temperature off; leave in oven with door open for
20 minutes more.
Hint: After dough is on cookie tin but before baking, wet hand and flick
water over each puff. This makes them puff up. Puffs can be frozen. Makes
12.
To make Custard: Combine flour, sugar and salt. Add eggs; add a small
amount of milk, stirring vigorously. Retum to double boiler and stir until
thick. Add remaining milk and cook until thick, stirring constantly. Cool
and add vanilla. Fill cream puffs. Enough cream for 12 puffs.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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