Cream Puffs

When I was in high school, I took Home Economics every year. I loved it. One year, each class member had to stand in front of the class and demonstrate how to make the recipe of her choice. My friend Renee made cream puffs. This is her recipe. These little shells are so versatile. You can fill them with chicken salad as well as sweet creams. Yum.

Filling:

1/3 cup sugar
¾ cup scalded milk
½ cup heavy cream, whipped
3 tablespoons flour
pinch salt
1 egg slightly beaten
1 teaspoon vanilla

In a double boiler, whisk, milk, sugar, flour and salt. Add a little of this mixture to the egg, and then add the egg to the milk mixture. Cooking stirring constantly until mixture coats the back of a wooden spoon. Remove from heat. Add the vanilla and refrigerate until cold. Fold in the whipped cream and place the custard into a pastry bag fitted with a large round tip. Pipe the filling into prepared shells.

Shells:

1 cup water
1 cup flour
½ cup butter
4 eggs

Preheat oven to 400 degrees. Combine water and butter in a medium pan. Bring to a boil. Add flour and stir over low heat. Cool slightly. Beat in eggs, one at a time. Beat well after each egg. Drop by teaspoons on ungreased cookie sheet. Bake 45 minutes (check at 25 minutes) or until golden brown. Cool.

Makes 30 tiny puffs.