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Cream Puffs

This document provides instructions for making cream puffs. It lists the ingredients as 1/2 cup of boiling water, 1/4 cup of margarine, 1/8 teaspoon of salt, and 1/2 cup of sifted flour. The instructions say to bring the water, butter, and salt to a boil, add the flour all at once, and beat until the dough forms a smooth ball. Then eggs are added one at a time, beating well after each addition, until the mixture has a satin sheen. The dough is dropped by rounded tablespoons onto a greased baking sheet and baked for 15 minutes at 450°F and then 20-30 minutes at 350°F, depending on size.

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April Showers
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89 views1 page

Cream Puffs

This document provides instructions for making cream puffs. It lists the ingredients as 1/2 cup of boiling water, 1/4 cup of margarine, 1/8 teaspoon of salt, and 1/2 cup of sifted flour. The instructions say to bring the water, butter, and salt to a boil, add the flour all at once, and beat until the dough forms a smooth ball. Then eggs are added one at a time, beating well after each addition, until the mixture has a satin sheen. The dough is dropped by rounded tablespoons onto a greased baking sheet and baked for 15 minutes at 450°F and then 20-30 minutes at 350°F, depending on size.

Uploaded by

April Showers
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Cream Puffs

Ingredients 1/2 cup boiling water 1/4 cup margarine 1/8 teaspoon salt 1/2 cup sifted flour 2 eggs, large and unbeaten Preparing the paste 1. Heat oven to 450 2. Bring water, butter and salt to boil. 3. Add flour all at once.(Turn heat down to low.) Beat with wooden spoon until dough pulls away from pan and forms a compact ball. 4. Remove from heat. Continue beating to cool slightly. 5. Add eggs; ONE AT A TIME, beating well after each addition. After adding last egg, beat until mixture has satin like sheen. Shaping 1. Use lightly greased baking sheets. 2. For Puffs: Drop by rounded tablespoon full. Puffs double in size, so don't overcrowd.

Baking Bake 15 minutes at 450F. Then 20 to 30 minutes at 350 depending on size of pastry.

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