Cream Puff
1/4 cup butter
1/2 cup boiling water
1/2 cup bread flour
2 eggs, unbeaten
Add butter to water, beat until butter melts, add flour all at once, and stir vigorously until ball forms in center of pan. Remove from fire, add eggs one at a lime, beating after adding each egg. Mixture should be very stiff. Makes 6 large puffs, 18 tiny ones. Shape on buttered cooky sheet by dropping from spoon or using pastry bag and tube. Bake until free from beads of moisture (40 to 45 mins.) in moderately hot oven (375 F.). If in doubt, remove one from oven to test. Fill with whipped cream of cream filling.
CREAM FILLING
2/3 cup sugar
1/3 cup bread flour
1/8 tsp. salt
2 cups scalded milk
1 tsp. vanilla or 1/2 tsp. lemon extract
2 eggs or egg yolks
Mix dry ingredients. Add scalded milk gradually. Cook 15 minutes in double boiler, stirring constantly until mixture thickens, and afterwards occasionally. Add eggs, slightly beaten, and cook 3 minutes. Cool and flavor. For thicker filling, use 1/2 cup flour.
Chocolate Cream Filling: Use 3/4 cup sugar. Scald milk with 1-1/4 squares chocolate. Flavor with vanilla.
Coffee Cream F11ling: Scald 2 tbsp. ground coffee with milk. Strain and continue as above.
Banana Cream Filling: Add 1 cup mashed banana pulp (force through strainer) and 2 tbsp. lemon juice.
