| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Margarine |
| 1 | c | Boiling water |
| 1 | c | Flour |
| 1 | t | Salt |
| 4 | Eggs | |
| 1/3 | c | Flour |
| 7/8 | c | Sugar |
| 1/8 | t | Salt |
| 2 | Eggs, slightly beaten | |
| 2 | c | Scalded milk |
| 1 | t | Vanilla |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 93mg
Sodium: 343.2mg
Potassium: 54.4mg
Carbohydrates: 25.5g
Fiber: <1g
Sugar: 14.7g
Protein: 4.7g