Cream Puffs

100 Servings

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Cream Puffs Ingredients

2 qt WATER; BOILING	2 1/2 lb FLOUR GEN PURPOSE 10LB
2 lb BUTTER PRINT SURE	1 ts SALT TABLE 5LB
34 EGGS SHELL

Instructions for Cream Puffs

PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN 1. COMBINE BUTTER OR MARGARINE AND WATER; BRING TO A BOIL. 2. ADD FLOUR AND SALT ALL AT ONCE, STIRRING RAPIDLY. COOK ABOUT 2 MINUTES OR UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND FORMS A BALL. 3. REMOVE FROM HEAT, TRANSFER MIXTURE INTO MIXER BOWL. COOL SLIGHTLY. 4. ADD EGGS, A FEW AT A TIME, WHILE BEATING AT HIGH SPEED, USING THE FLAT PADDLE. BEAT UNTIL MIXTURE IS THICK AND SHINY. 5. DROP 2 1/2 TBSP BATTER (1 NO. 30 SCOOP) 2 INCHES APART ON LIGHTLY GREASED PANS. 6. BAKE 10 MINUTES; REDUCE OVEN TEMPERATURE TO 350 F AND BAKE 30 MINUTES LONGER OR UNTIL FIRM. TURN OFF OVEN. 7. OPEN OVEN DOOR SLIGHTLY; LEAVE PUFFS IN OVEN 8 TO 10 MINUTES TO DRY OUT AFTER BAKING. SHELL SHOULD BE MOIST INSIDE. 8. USING A PASTRY TUBE, FILL SHELLS. SEE NOTE 2. 9. REFRIGERATE FILLED SHELLS UNTIL SERVED. NOTE: 1. IN STEP 4, CRACK EGGS INTO 8 SMALL BOWLS (4-5 EGGS PER BOWL); ADD ONE BOWL OF EGGS AT A TIME TO MIXTURE IN MIXER BOWL. BEAT AFTER EACH ADDITION. REPEAT UNTIL ALL EGGS ARE ADDED. NOTE: 2. FILL SHELLS WITH 2/3 RECIPE VANILLA CREAM PUDDING (RECIPE NO. J021002 GAL WHIPPED TOPPING (RECIPE NO. K01600 ICE CREAM (RECIPE NO. J01200) OR COMMERCIAL PREPARED HARD ICE CREAM MAY BE USED. FILL SHELLS WITH 1/3 CUP (1-NO. 12 SCOOP) FILLING. SPRINKLE WITH SIFTED POWDERED SUGAR OR COVER WITH CHOCOLATE GLAZE FROSTING (RECIPE NO. G04200). NOTE: 3. SHELLS MAY BE FILLED WITH CHICKEN ALA KING, CHICKEN SALAD, TUNA SALAD, HAM SALAD AND SHRIMP SALAD. Recipe Number: J02600 SERVING SIZE: 1 CREAM PU From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized