Ingredients
- one cup of water
- 1/2 cup butter
Directions
In large saucepan heat water, butter, and salt, to a full rolling boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon. Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat and add beaten eggs a little at a time (about 6 additions), beating with an electric hand mixer after each addition until batter is smooth.
Drop dough from large metal spoon onto greased baking sheets, forming 12 to 16 mounds about 3 inches apart. Bake at 400° for 35 to 45 minutes. Transfer immediately to racks to cool away from drafts. When completely cooled, split and fill with Creamy Vanilla Filling and sprinkle with confectioners; sugar or frost with thin chocolate icing if desired.
Creamy Vanilla Filling
- 3 cups milk
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 tablespoon butter
- 2 teaspoons vanilla extract
Scald milk in top of double boiler over boiling water. Mix sugar, cornstarch and salt; stir into scalding milk. Cook, stirring constantly, until thick. Cover and cook for 10 minutes longer. Add a small amount of hot mixture to beaten eggs; return to the mixture in double boiler. Cook for 5 minutes,l stirring constantly. Add butter. Put in bowl and sprinkle small amount of sugar over top to prevent skin from forming. Chill well; add vanilla.
These are so good and not high in fat. Indulge yourself; you deserve it. If you want to dress the cream puffs up a bit more for company you can drizzle a little melted chocolate on the top crust of each one.
