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Essential Cream Puffs Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Eggs||4 , unbeaten|
|Granulated sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Milk/0.5 cup evaporated milk and 1.5 cups water||3 Cup (48 tbs) (Bottled)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4020 Calories from Fat 2109
% Daily Value*
Total Fat 239 g367.3%
Saturated Fat 136.8 g684.2%
Trans Fat 0 g
Cholesterol 2118.9 mg706.3%
Sodium 2092.3 mg87.2%
Total Carbohydrates 389 g129.7%
Dietary Fiber 5.1 g20.3%
Sugars 240 g
Protein 91 g182.2%
Vitamin A 174.7% Vitamin C 2.4%
Calcium 117.3% Iron 85.8%
*Based on a 2000 Calorie diet
Add flour and salt all at once, stirring vigorously.
Cook, stirring until mixture leaves sides of pan.
Add eggs (unbeaten), one at a time, beating with a spoon after each addition until smooth.
Drop by heaping tbs. (it helps to have the spoon wet) 2 inches apart on greased baking sheets, shaping with a wet spoon into rounds, with point up in center.
Bake in a hot 450 degree oven for 20 minutes, then at 400 degrees for 25 minutes.
The cream puffs should be puffed high and golden brown.
Cool, cut a slit in 1 side of each puff and fill with cream puff filling, or serve dusted with confectioner's sugar.
Cream Puff Filling:Combine the dry ingredients and eggs in a double boiler.
Stir in the milk gradually.
Cook over boiling water for 15 minutes, while stirring.
Add vanilla and cream.
Fill 20 cream puffs generously.