Cream Puffs Recipe
Cream Puffs has a wonderful taste. The blend of eggs with vanilla enhances the taste of Cream Puffs. The puffs lovers must try Cream Puffs for sure.
Ingredients
Nonstick spray coating
1 cup water
1/4 cup margarine
1/4 teaspoon salt
1 cup all purpose flour
4 eggs
1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 cups skim milk
1 slightly beaten egg
2 teaspoons vanilla
1 drop yellow food coloring
12 large strawberries, sliced
Directions
Spray a baking sheet with nonstick spray coating.
Bring water, margarine, and the 1/4 teaspoon salt to boiling.
Add flour all at once, stirring vigorously.
Cook and stir till mixture forms a ball that doesn't separate.
Cool 10 minutes.
Add the 4 eggs, one at a time, beating till smooth after each addition.
Drop batter by heaping tablespoons, 3 inches apart onto baking sheet, making 12 mounds.
Bake in a 400° oven for 30 minutes or till golden brown and puffy.
Cool.
Split cream puffs and remove any soft dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and 1/8 teaspoon salt.
Stir in milk.
Cook and stir till bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg.
Return all to saucepan; cook and stir 2 minutes more.
Remove from heat.
Stir in vanilla and food coloring, if desired.
Pour into a bowl; cover surface with clear plastic wrap.
Chill.
Bring water, margarine, and the 1/4 teaspoon salt to boiling.
Add flour all at once, stirring vigorously.
Cook and stir till mixture forms a ball that doesn't separate.
Cool 10 minutes.
Add the 4 eggs, one at a time, beating till smooth after each addition.
Drop batter by heaping tablespoons, 3 inches apart onto baking sheet, making 12 mounds.
Bake in a 400° oven for 30 minutes or till golden brown and puffy.
Cool.
Split cream puffs and remove any soft dough from inside.
Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and 1/8 teaspoon salt.
Stir in milk.
Cook and stir till bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg.
Return all to saucepan; cook and stir 2 minutes more.
Remove from heat.
Stir in vanilla and food coloring, if desired.
Pour into a bowl; cover surface with clear plastic wrap.
Chill.
