Monday, March 2, 2009



1 c. water
1/4 lb. butter (1/2 c.)
1/4 tsp. salt
1 c. flour
4 eggs

Advance preparation:
Cream Puff Shells: Place 1 cup water, 1/4 pound butter and 1/4 teaspoon salt in saucepan. Bring to boil. As soon as butter has melted, stir in 1 cup flour and continue stirring vigorously with wooden spoon until mixture has pulled away from sides of pan and formed a ball. Transfer to large mixer bowl and add 4 eggs one at a time, beating well after each addition.

Using a pastry bag or 2 teaspoons, make small 1-inch mounds of dough on ungreased baking sheet. Place in a 425 degree oven for 20 minutes. After 20 minutes remove puffs from oven and lower temperature to 350 degrees. Make a small hole in the side of each puff, along the natural break line. Return to oven for 10 minutes. Remove from oven and cool on rack.

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir 1/2 of hot mixture into egg yolks in saucepan, boil and stir 1 minute. Remove from heat, stir in vanilla. Cool to room temperature.


2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).

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