Basic Cream Puffs Brigitte's Famous Cream Puffs Cream Puffs Cream Puffs Cream Puffs Cream Puffs
Cream Puffs Cream Puffs Cream Puffs
* Exported from MasterCook *
Basic Cream Puffs
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 cup Water
1/2 cup Margarine -- solid 1 Tbsp Sugar
2/4 tsp Salt 1 cup All-purpose flour 4 Eggs
Heat water, butter, sugar and salt to a full rolling boil in large saucepan. Add flour all at
once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the
sides of pan clean, about 1 minute. Remove from heat. Add eggs, one at a time, beating hard after
each addition with wooden spoon or electric hand mixer, until paste is shiny and smooth. Shape and
bake, following your recipe instructions, for making the puffs and filling with a creamy filling
of your choice.
* Most cream puff recipes instruct you to bake at 375 degrees until puff is delicately browned and
there are no beads of moisture visible. Test for "doneness" by taking a puff out of the oven; if
it does not fall, it is done.
Recipe by: Jo Anne Merrill
MM by H Peagram
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Per Serving (excluding unknown items): 192 Calories; 9g Fat (42.5% calories from fat); 3g Protein;
25g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch);
1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Brigitte's Famous Cream Puffs
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
FOR THE PASTRY 1 cup Boiling water 1 Stick of margarine 1 pn Salt 1 cup Flour 4 Eggs For The
Filling 1 lg Package instant pudding Milk as directed for pie Filling, Not pudding 2 cup Cool whip
Confectioners sugar
Make the pudding as if it were pie filling, with the reduced amount of milk required for a pie
filling, only with instant pudding. The flavor can be any you like. Set aside in refrigerator to
set pudding. Boil water in a medium pot with the salt and margarine. Pour in the flour all at
once, stirring well, and remove from stove. Beat in one egg at a time, not the mixture will be
sticky at first.
Grease a cookie sheet, put teaspoonsful of the dough on the cookie sheet. Bake at one at 400F for 40
minutes. Do not open the door of the oven for the first 15 minutes or they will fall. Cool and cut
in half. Remove the cooled pudding and mix with the cool whip. Fill in the bottom halves of the
puffs, put tops on, and sprinkle with powdered sugar.
Source: Brigitte Sealing, Cyberealm BBS Typed for you by: Linda Fields MM by H Peagram
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Per Serving (excluding unknown items): 90 Calories; 2g Fat (24.2% calories from fat); 4g Protein;
12g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 295mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cream Puffs
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 oz Butter 2 Eggs 3 oz Flour, self-raising 11 Tbsp Water Cream, whipped
Boil water and butter together, stir in flour carefully while boiling till smooth. Add well-beaten
eggs off fire, stirring in quickly. Drop spoonfulls on greased paper and bake 20 minutes. When cold
fill with whipped cream to which a little sugar has been added.
from The Empire Cookery Book published 1940 typed by Kevin Jcjd Symons MM by H Peagram
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Per Serving (excluding unknown items): 538 Calories; 55g Fat (90.8% calories from fat); 11g
Protein; 1g Carbohydrate; 0g Dietary Fiber; 498mg Cholesterol; 657mg Sodium. Exchanges: 1 1/2 Lean
Meat; 10 Fat.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Cream Puffs
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/3 cup Butter
2/8 tsp Salt 1 Tbsp Sugar (for sweet) 1 cup Water - boiling 1 cup Flour - sifted 3 Eggs
- unbeaten
Add butter, sugar and salt to boiling water and stir over medium heat until mixture boils. Lower
heat, add flour all at once and stir vigorously until mixture leaves the sides of the pan. Remove
from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on an ungreased
cookie sheet using a teaspoon or 1 tablespoon of paste for one puff (depending on size desired). A
pastry bag may be used. Bake in hot oven (450 F) 20 minutes; reduce temperature to moderate (350 F)
and bake for 20 minutes longer. Remove from oven and place on rack to cool. When cold, make slit in
one side of each puff with sharp knife and fill with Whipped Cream Topping, ice cream or Cream Pie
Filling. Makes 12 large puffs or 48 small puffs. French Puffs: Make tiny cream puffs, fill with
cream filling, and cover with chocolate, coffe, caramel or vanilla frosting. Decorate with pastry
tube. Source: Culinary Arts Institute
MM by H Peagram
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Per Serving (excluding unknown items): 542 Calories; 61g Fat (99.5% calories from fat); 1g Protein;
trace Carbohydrate; 0g Dietary Fiber; 166mg Cholesterol; 891mg Sodium. Exchanges: 12 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Cream Puffs
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 cup Water
1/2 cup Margarine or butter 1 cup Sifted flour
2/4 tsp Salt 4 Eggs Cream Filling: 1 cn Condensed milk 1 pkg Instant lemon pudding 1
2/3 cup Water
Preheat oven to 400 degrees. In a saucepan, melt butter in water. Stir in flour and salt. Cook and
stir until mixture forms a ball. Remove from heat; add eggs one at a time, beating until mixture is
smooth. Drop by tablespoonfuls about 3 inches apart on ungreased cookie sheet. Bake for 35 ~ 40
minutes. Cool. Slit open and remove inside dough, fill with cream filling. Also can be filled with
either chicken or ham salad. Do not put sugar on them.
From: Lancaster Farming Shared By: Pat Stockett From: Pat Stockett
MM by H Peagram
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Per Serving (excluding unknown items): 419 Calories; 1g Fat (2.5% calories from fat); 12g Protein;
88g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 554mg Sodium. Exchanges: 6 Grain(Starch).
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cream Puffs
Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/2 cup Water 4 Tbsp Butter - (or Margarine! -K.M.)
2/2 cup Flour 2 Eggs -- at room temperature
Preheat the oven to 375 F. Combine the water and butter in a saucepan and bring to a boil. Remove
from the heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to
moderate heat and stir constantly until the dough leaves the sides of the pan and forms a ball.
Remove from the heat and let cool for about 5 minutes. Add the eggs, one at a time, beating hard
until the dough is smooth. Place large, rounded tablespoons of dough on an ungreased cookie sheet, 2
inches apart. Bake for 30 minutes or until the puffs are golden. Carefully slice the tops off the
puffs and scoop out the centers. Cool on a rack.
From: The Fannie Farmer Cookbook - by Marion Cunningham Typos by: Karen Mintzias From:
Karen Mintzias
MM by H Peagram
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Per Serving (excluding unknown items): 26 Calories; 1g Fat (24.2% calories from fat); 1g Protein; 3g
Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Cream Puffs
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pastry
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/2 cup Butter 4 Eggs 1 cup Boiling water 1 cup Flour Cream Filling
2/4 cup Whipping cream
3/4 cup Sugar 1 Egg white, beaten
4/2 tsp Vanilla
Put butter and water in a saucepan and place on front of range. As soon as it begins to boil, add
the flour all at once and stir briskly until mixture leaves the side of the pan. Remove from fire,
add one unbeaten egg. Beat, add another, beat, and so on until all four eggs have been added. Drop
by spoonfuls into a buttered pan tow inches apart. Bake in a moderate oven about 30 minutes. with a
sharp knife make a cut and fill with cream. To make the cream filling, set medium sized bowl in pan
of crushed ice and water. Place cream in bowl and beat until stiff. Whip up well, that air bubbles
may not be too large. Add sugar, egg white and vanilla. Fill puffs and keep cool.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed
them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner From: Carolyn Shaw MM by H Peagram
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Per Serving (excluding unknown items): 2345 Calories; 177g Fat (67.4% calories from fat); 39g
Protein; 153g Carbohydrate; 4g Dietary Fiber; 1241mg Cholesterol; 1236mg Sodium. Exchanges: 6 1/2
Grain(Starch); 3 Lean Meat; 1/2 Non-Fat Milk; 33 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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