Cream Puffs

Ingredients

• ¼ C butter
• ½ C water
• ½ C flour
• ¼ t salt
• 2 eggs unbeaten-room temp.

Directions

1. sift flour on wax paper. measure and sift again.
2. combine fat & water in saucepan. bring to vigorous boil, turn heat low add flour all at once.
3. beat fast & hard then stir till mixture leaves sides of pan & forms stiff ball.
4. take from heat - drop in one egg - beat hard & stir till batter is shiny. add 2nd egg. beat well.
5. batter should be stiff. drop on greased baking sheet by teaspoonfulls 2“ apart.
6. bake in hot oven 425°. 30 min.

Timing

• vigorous boil; until mixture leaves sides and forms stiff ball; until batter is shiny; batter should be stiff; 30 min.

Temperature

• eggs unbeaten-room temp.; vigorous boil; turn heat low; take from heat; hot oven 425°

Equipment

• sifter, wax paper, measuring tools, saucepan, wire utensil or whisk, lid, mixing utensil, teaspoon, greased baking sheet, oven

Transcription

use wire in saucepan* Place a lid next time Cream Puffs ¼ C butter ½ C water ½ C flour ¼ t salt 2 eggs unbeaten-room temp.

1. sift flour on wax paper. measure and sift again.
2. combine fat & water in saucepan. bring to vigorous boil, turn heat low add flour all at once.
3. beat fast & hard then stir till mixture leaves sides of pan & forms stiff ball.
4. take from heat - drop in one egg - beat hard & stir till batter is shiny. add 2nd egg. beat well.
5. batter should be stiff. drop on greased baking sheet by teaspoonfulls 2“ apart.
6. bake in hot oven 425°. 30 min. vigorous boil; until mixture leaves sides and forms stiff ball; until batter is shiny; batter should be stiff; 30 min. eggs unbeaten-room temp.; vigorous boil; turn heat low; take from heat; hot oven 425° sifter, wax paper, measuring tools, saucepan, wire utensil or whisk, lid, mixing utensil, teaspoon, greased baking sheet, oven