Mary Starr - Cream Puffs Recipe

Heat to boiling point in saucepan:
1 Cup Water 1/2 Cup Butter

Stir In:
1 Cup Sifted White Lily Plain Flour.
Stir Constantly until mixture leaves the pan and forms into a ball. Remove from heat. Cool.

Beat In:
One at a time - 4 Eggs.

Beat mixture until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake until dry. Allow to cool slowly.
(Fill with sweetened Whipped Cream, dust with confectioners' sugar.)

Bake 45 to 50 minutes in a moderately hot oven, 400 degrees.

FILLINGS:

Custard Filling:
Mix Together in Saucepan:
1/2 cup sugar
1/2 teaspoon salt
6 teaspoons White Lily Plain All Purpose flour

Stir In, 2 Cups top milk or cream and milk. Cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir a little of this mixture into 4 egg yolks (or 2 eggs), beaten. Blend into hot mixture in saucepan. Bring to boiling point. Cool and blend in 2 teaspoons vanilla or other flavorings.
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Ice Cream:
Fill cream puffs with ice cream. Serve with appropriate sauce, chocolate sauce with peppermint, butterscotch sauce with burnt almond ice cream.
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Fruit Filled Cream Puffs:
Fold stiffly whipped cream into sweetened cut up fresh fruit, 1/4 cup sugar and 3/4 cup whipping cream. (strawberries, Raspberries, Sweet Cherries, Peaches, etc.)
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Chocolate Icing:

Thin Chocolate Icing:
Melt together 2 tablespoons shortening, 2 squares chocolate (2 oz.)
Blend in 1 Cup sifted confectioners' sugar, 2 tablespoons boiling water. Beat until smooth, but not stiff. Ice the eclairs, using pastry tube with tip.
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