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Lemon Cream Puffs Recipe
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||3⁄4 Cup (12 tbs)|
|Quick rolled oats/Old fashioned rolled oats||1⁄2 Cup (8 tbs)|
|Lemon cream pudding||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Pint|
Serving size: Complete recipe
Calories 3125 Calories from Fat 1883
% Daily Value*
Total Fat 214 g328.6%
Saturated Fat 118.4 g592.2%
Trans Fat 0 g
Cholesterol 1205.2 mg
Sodium 956.1 mg39.8%
Total Carbohydrates 262 g87.3%
Dietary Fiber 13.4 g53.6%
Sugars 84.1 g
Protein 48 g96.1%
Vitamin A 159.5% Vitamin C 11.4%
Calcium 29.2% Iron 56.3%
*Based on a 2000 Calorie diet
Quickly stir in flour, salt and rolled oats.
Beat vigorously over medium heat for about 2 minutes or until mixture leaves sides of pan and forms a ball.
Hemove from heat.
Add eggs, one at a time, beating well after each addition; then beat for a minute more after the last egg has been well combined.
Drop by tablespoonfuls (or a medium-sized ice cream scoop) onto greased cooky sheets.
Bake in a very hot oven (450°F.) 15 minutes; then reduce tem- perature to 350°F.
and continue baking 20 to 25 minutes.
(The puffs should be firm and brown with no beads of perspiration.) Cool.
To serve, cut off tops and fill with lemon whipped cream (made by preparing your favorite lemon cream sauce or lemon pudding mix, cooling thoroughly, then folding into the whipped cream.) Top with chocolate sauce.
Makes 1 1/2 dozen.