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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)
----------------------------------------------
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


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