Cream Puffs

½ cup butter
1 cup boiling water
1 cup flour
¼ teaspoon salt
4 eggs

FILLING:

⅔ cup flour
1 ⅓ cup sugar
½ teaspoon salt
4 cups milk (scalded)
6 slightly beaten egg yolks
4 tablespoons butter
1 teaspoon vanilla

For Cream Puffs: Melt butter in water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs, 1 at a time, beating after each addition. Drop from tablespoon 2-inches apart onto greased baking sheet. Bake at 425° for 15 minutes, then at 325° for 25 minutes. Remove with spatula and cool on rack. When thoroughly cool, cut side of each puff and fill with filling. Yield: 1 dozen large cream puffs.

For Filling: Mix flour, sugar, and salt; gradually add milk. Cook in double boiler until thick, stirring constantly. Add a small amount of hot mixture to egg yolks and stir into remaining hot mixture. Cook for 2 minutes, then cool. Add butter and vanilla. Fill in cream puffs.

Lisette Metz
Lucille Kraus

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.