Cream Puffs

Ingredients

• One cup of water
• Half a cup of the best butter
• One cup of sifted flour
• Five eggs, three whole and two yolks
• Half a cup of milk plus a little extra on the side
• Two tablespoons of cornstarch or fine flour
• Vanilla

Directions

Puffs

1. Put one cup of water on the fire, and when hot, melt in a half cup of the best butter.
2. Beat in one cup of sifted flour when it  boils - if lumpy, stir until perfectly smooth.
3. Set aside to cool.
4. Stir in three eggs, one at a time, without beating them.
5. Drop the batter on tins in small spoonfuls.
6. Bake for one hour in a quick oven.

Cream

1. Boil half a cup of milk.
2. Beat the yolks of two eggs very stiff.
3. Add four tablespoons of powdered sugar.
4. Pour the boiling milk on the eggs, stirring all the time.
5. Wet two tablespoons of cornstarch (or fine flour) with a little cold milk.
6. Add it to the custard and return it to the fire.
7. Stir until quite thick.
8. Flavor with vanilla when cold.
9. Lift the top of the puff with a knife and drop in the cream with a spoon.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018