1 pound margarine
1 quart boiling water
19 ounces all-purpose flour
1 teaspoon salt
28 ounces eggs (about 16 total)
Yield: 50 puffs
1. Melt margarine in boiling water.
2. Add flour and salt all at once to boiling mixture. Beat vigorously. Remove from heat as soon as mixture leaves sides of pan. Transfer to mixer bowl. Cool slightly.
3. Add eggs one at a time, beating on high speed after each addition.
4. Drop batter with No. 24 dipper onto greased baking sheets. Bake at 425°F for 15 minutes. Reduce heat to 325°F and bake 30 minutes longer.
5. When ready to use, make a cut in top of each puff with a sharp knife. Fill with Custard Filling, using a No. 16 dipper. Top with Chocolate Sauce if desired.
Servings: 50
VARIATIONS:
Butterscotch Cream Puffs. Fill cream puffs with Butterscotch Pudding. Top with Butterscotch Sauce if desired.
Eclairs. Shape cream puff mixture by piping with a pastry tube, 3/4 inch wide and 4 inches long. Bake. Split lengthwise. Proceed as for Cream Puffs. When filled, ice with Chocolate Glaze.
Ice Cream Puffs. Fill puffs with vanilla ice cream and serve with Chocolate Sauce.
Orange Cream Puffs with Chocolate Filling. Add 1/2 cup grated orange peel and 10 oz chopped almonds to cream puff mixture. Bake. Fill with Chocolate Cream Filling or Chocolate Pudding.
Puff Shells. Make bite-size shells with pastry tube or No. 100 dipper. Bake. Fill with chicken, fish, or ham salad. Yield: approximately 200 puffs.
1 quart boiling water
19 ounces all-purpose flour
1 teaspoon salt
28 ounces eggs (about 16 total)
Yield: 50 puffs
1. Melt margarine in boiling water.
2. Add flour and salt all at once to boiling mixture. Beat vigorously. Remove from heat as soon as mixture leaves sides of pan. Transfer to mixer bowl. Cool slightly.
3. Add eggs one at a time, beating on high speed after each addition.
4. Drop batter with No. 24 dipper onto greased baking sheets. Bake at 425°F for 15 minutes. Reduce heat to 325°F and bake 30 minutes longer.
5. When ready to use, make a cut in top of each puff with a sharp knife. Fill with Custard Filling, using a No. 16 dipper. Top with Chocolate Sauce if desired.
Servings: 50
VARIATIONS:
Butterscotch Cream Puffs. Fill cream puffs with Butterscotch Pudding. Top with Butterscotch Sauce if desired.
Eclairs. Shape cream puff mixture by piping with a pastry tube, 3/4 inch wide and 4 inches long. Bake. Split lengthwise. Proceed as for Cream Puffs. When filled, ice with Chocolate Glaze.
Ice Cream Puffs. Fill puffs with vanilla ice cream and serve with Chocolate Sauce.
Orange Cream Puffs with Chocolate Filling. Add 1/2 cup grated orange peel and 10 oz chopped almonds to cream puff mixture. Bake. Fill with Chocolate Cream Filling or Chocolate Pudding.
Puff Shells. Make bite-size shells with pastry tube or No. 100 dipper. Bake. Fill with chicken, fish, or ham salad. Yield: approximately 200 puffs.
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