Cream Puffs (9 Portions) Recipe

Add the salt and the butter to the water, and bring to a boil.

Add the flour all at once, stir rapidly and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly.

Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick.

Brush off from the tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color.

Let cool, split open in the side, and fill with whipped cream, or with the following cream filling.

Cream Filling 1 cup hot milk 3 tablespoons flour 2 tablespoons honey or sugar 1 egg 1/2 teaspoon vanilla flavor A few grains of salt Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cool for 15 minutes.

Beat the egg, the squar and the salt together slightly; then pour in gradually the hot cream, stirring constantly.

Return to the fire, and stir until it thickens, but do not boil.

Remove, add the vanilla, and let cool.