Serves: 5
Take one and a half pints water and put into a porcelain kettle, let it come to a boil; add quarter pound butter and let it melt; then stir in quickly three-quarters pound flour, and three teaspoonfuls Royal baking powder (sifted into flour three or four times), this forms a stiff dough; take from fire, let cool, then beat in six eggs, (two at a time); stir to a smooth paste; have baking pan greased, take one large tablespoonful at a time and lay in the pan, a little space between each; bake about twenty minutes, in hot oven, to a delicate brown.
Filling:
Take one pint fresh milk, two tablespoonfuls cornstarch, mixed with a little milk; quarter pound pulverized sugar and two eggs; stir well together, and cook until it thickens, stirring all the time; flavor with vanilla, or any seasoning you prefer; split the cake at one side, and fill with this cream.
This Cream Puffs recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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