Boston Cream Puffs
- 1/2 cup butter
- 1 cup boiling water
- 4 eggs, unbeaten
- 1 cup bread flour, sifted
To boiling water and butter in saucepan add the flour all at once and stir with enthusiasm. Remove from fire as soon as mixed, add unbeaten eggs one at a time, beating between each addition until mixture is smooth. Drop from spoon onto cookie sheet, piling mixture slightly in center of each puff, and having them 1 1/2 inches apart on baking sheet. Bake 1/2 hour in hot oven, 400°F. Cool, split, fill with Boston Cream.
Boston Cream:
Mix 1/4 cup cornstarch, 1 cup sugar and 2 large eggs slightly beaten. Add 1 3/4 cups milk and 4 teaspoons butter, cook in double boiler about 25 minutes, while stirring constantly. Cool, add 1/8 teaspoon salt and 1 teaspoon vanilla extract.
Boston Cream:
Mix 1/4 cup cornstarch, 1 cup sugar and 2 large eggs slightly beaten. Add 1 3/4 cups milk and 4 teaspoons butter, cook in double boiler about 25 minutes, while stirring constantly. Cool, add 1/8 teaspoon salt and 1 teaspoon vanilla extract.
Submitted by May 31, 2009
7 min
85 min
92 min