Ingredients
For 6 large creams puffs or 35 one inch cream puffs
1/2 cup bread flour
1/4 cup butter
1/8 teaspoon salt
2 eggs
Directions
Sift before measuring:
1/2 cup bread flour
Heat:
1/2 cup milk or water
Add:
1/4 cup butter
Bring these ingredients to the boiling point.
Add the sifted flour and:
1/8 teaspoon salt
Cook and stir the batter until it leaves the sides of the pan and forms a ball.
Remove it from the fire.
Beat in, one at a time:
2 eggs
Be careful to beat one egg until well blended before adding the other.
Place spoonfuls of batter in 2 inch rounds on a greased tin, heaping them well in the center.
Allow 2 inches between the puffs. (In France the dough is chilled before being baked.)
Bake them in a hot oven 400 degrees for 1/2 hour.
Reduce the heat to 350 degrees F.
Bake them 5 minutes longer.
Test the puffs by removing one from the oven. If it does not fall it is thoroughly done.
When the puffs are cool cut a gash in the side of each puff and fill them with
Sweetened flavored whipped cream or Custard filling.
Notes
The recipe in this entry was taken from "The Joy of Cooking, a compilation of reliable recipes with an occasional culinary chat," by Irma S. Rombauer. It was published in 1943 by The Bobbs-Merill Company in Indianapolis, New York. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi. | 
