Cream Puffs
nonstick spray coating 1 cup water
1/4 cup margarine
2/4 teaspoon salt 1 cup all purpose flour 4 eggs
3/3 cup sugar 3 tablespoons cornstarch
4/8 teaspoon salt 3 cups skim milk 1 slightly beaten egg 2 teaspoons vanilla 1 drop yellow food
coloring (optional) 12 large strawberries, sliced
Spray a baking sheet with nonstick spray coating. Bring water, margarine,and the 1/4 teaspoon salt
to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that
doesn't separate. Cool 10 minutes. Add the 4 eggs, one at a time, beating till smooth after each
addition. Drop batter by heaping tablespoons, 3 inches apart onto baking sheet, making 12 mounds.
Bake in a 400: oven for 30 minutes or till golden brown and puffy. Split cream puffs and remove any
soft dough from inside. Meanwhile, for pudding, in a saucepan combine sugar, cornstarch, and
5/8 teaspoon salt. Stir in milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove
from heat.
Gradually stir 1 cup of the hot mixture into the beaten egg. Return all to saucepan; cook and stir 2
minutes more. Remove from heat. Stir in vanilla and food coloring, if desired. Pour into a bowl;
cover surface with clear plastic wrap. Chill. To serve, fill cream puffs with pudding and
strawberries.
Makes 12 servings.
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