Very small cream puffs are attractive and are often served with small cakes for an afternoon tea or a buffet luncheon. These may be made by dropping the paste with a teaspoon on a cooky sheet, baking it until done, and then filling the shells with any desired paste.
CREAM PUFFS
(
Sufficient for 1 Dozen Cream Puffs
)
- 1/2 c. butter
- 1 C. boiling water
- 1 c. flour
- 4 eggs
Boil the butter and water together until the butter is melted. Add the flour by pouring it all in at one time. Stir rapidly and cook until the mass does not stick to the sides of the pan. Continue the stirring so that it does not burn. Remove from the fire and cool, so as not to cook the eggs when they are added. Add one egg at a time and mix thoroughly with the mixture before adding another. Drop by spoonfuls on a greased cooky sheet, place close to the floor of the oven, and bake in a hot oven for about 30 minutes or until the puffs are dry and can be lifted from the sheet. Allow them to cool and then fill with whipped cream or a custard filling. Before serving, sprinkle powdered sugar over the top of each.
ÉCLAIRS
When éclairs are desired, make the paste as for cream puffs. Then through a large, round pastry tube, one having a diameter of at least 1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the paste on a cooky sheet or some other large pan. Bake in a hot oven in the same way as cream puffs. When cool, fill with a custard mixture of any desired flavoring and cover with an icing of the same flavor.