1/4 pound butter
1/4 teaspoon salt
1 cup flour
1 cup water
4 eggs
1 tablespoon sugar
1 tablespoon glaced lemon rind, grated
1 tablespoon glaced orange rind, grated

Boil butter and water together, add flour and salt, stirring until mixture parts from sides of pan; remove from stove, cool, and add eggs 1 at a time, beating vigorously after each addition.

Combine with remaining ingredients, blend, and drop a tablespoonful at a time about 3 inches apart on a cookie sheet.

Bake in a hot oven (400 degrees F.) for 10 minutes; reduce heat to 325 degrees F.) and finish baking, approximately 30 minutes.

Upon removing puffs from oven, open them immediately to allow steam to escape.

Makes about 16 puffs, which can be filled with a Ricotta cheese filling or custard.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

Back to main list