Retro Recipe: Cream Puffs

Retro Staff |  1  Comment

Classic Cream PuffsAmong the wonderful comfort foods that many of us remember from our childhoods is the beloved cream puff. Now,  my mother never made them, but as kids we’d make a beeline to them if they were among the offerings at a party or bakery.

Cream puffs are a delicious dessert that are sure to make any occasion special, so consider serving them yourself, for a taste of something retro.

Cream Puffs
½ cup boiling water
¼ cup butter, margarine or salad oil*
1/8 teasp. salt
½ cup sifted all-purpose flour
2 eggs, beaten

  1. Start heating oven to 375°F.
  2. Bring water, butter, salt to boil.
  3. Add flour, all at once; then beat over low heat until mixture leaves side of pan and forms compact ball.
  4. Remove from heat; continue beating to cool mixture slightly—about 2 min.
  5. Add eggs, one at a time, beating well after each addition. After last egg has been added, beat until mixture has satin like sheen.
  6. Onto greased baking sheet, drop 5 or 6 mounds of batter, 2” apart, swirling top of each mound.
  7. Bake until well browned and puffy—about 50 min.
  8. Remove from oven; immediately cut 1 or 2 slits in side of each puff; return to oven for 10 min.
  9. Allow puffs to cool on a cake rack.

To serve:  Split cream puffs almost all the way around. Or slice off top of each. Fill with Cream Puff Filling (see recipe below), Or use prepared packaged vanilla pudding. Replace tops and with Hot Fudge Sauce (see recipe below).

Makes 5 or 6 puffs.

* If using salad oil, increase salt to ¼ teasp.

Cream Puff Filling
2/3 cup granulated sugar
¼ cup flour
¼ teap. salt
2 eggs, slightly beaten
1 ½ cups scalded milk
2 teasp. vanilla extract
1 cup heavy cream

  1. In a double-boiler top, mix sugar, flour and salt.
  2. Stir in eggs, then milk, and blend thoroughly. Cook over boiling water, stirring constantly (about 5 min).
  3. Cook, stirring occasionally, about min. longer.
  4. Remove mixture from heat and refrigerate until cold.
  5. Add the vanilla and fold in whipped cream.

Hot Fudge Sauce
2 sq. unsweetened chocolate
½ cup water
1 ½ cups corn syrup
1/8 teasp. salt
1 teasp. vanilla extract

  1. In saucepan over low heat, cook chocolate with water and stir until thick (about 2 minutes).
  2. Remove pan from heat and gradually add syrup and salt.
  3. Return to heat and simmer for 10 minutes, stirring often.
  4. Remove from heat and add vanilla.

Serve hot or cold, over Cream Puffs.

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Last updated: Aug 11, 2009
Filed under: Deliciously Retro, Recipes, Retro Food and Recipes Tagged with: Comfort Food, desserts, Retro Recipes