*  Exported from  MasterCook II  *

                               Cream Puffs

Recipe By     : Roberta Young
Serving Size  : 1    Preparation Time :3:00
Categories    : Ethnic - French                  Pastries And Pie Crusts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CREAM PUFFS:
     1/4  Cup           Butter
     1/2  Cup           Boiling Water
     1/2  Cup           Sifted Flour
     1/4  Teaspoon      Salt
   2                    Eggs (unbeaten)
                        ------------------------------------------
                        FILLING:
   6      Tablespoons   Flour
     1/2  Cup           Sugar
     1/4  Teaspoon      Salt
   2      Cups          Scalded Milk
   2                    Eggs
   1      Tablespoon    Butter
   1      Teaspoon      Vanilla
                        ------------------------------------------
                        GLOSSY CHOCOLATE FROSTING:
   1 1/2  Cups          Sugar
     1/4  Teaspoon      Salt
   1 1/2  Cups          Hot Water
   4      Ounces        Unsweetened Chocolate
   6      Tablespoons   Cornstarch
   4      Tablespoons   Cold Water
   1      Teaspoon      Vanilla

CREAM PUFFS:

1)  Add butter to the boiling water.

2)  When butter has melted, add flour and salt and stir vigorously.

3)  Cook, stirring, until mixture leaves the sides of the pan.  Remove from the heat and allow to cool for 1 minute.

4)  Add eggs, 1 at a time, beating with a spoon until smooth.

5)  Drop by heaping Tablespoonfull (use a wet tablespoon) 2 inches apart on a greased cookie sheet.  Shape into rounds which point up in the center.

6)  Bake at 230° C (450° F) for 10 minutes.  Then at 200° C (400° F) for 25 minutes until golden brown.  Remove to wire racks to cool.

7)  To fill, cut a slit in one side and fill with cream.  Frost with glossy chocolate frosting.

FILLING:

1)  Mix flour, sugar and salt in top of a double boiler.

2)  Grandually add milk and cook over boiling water, stirring constantly, until smooth and thick (about 10 minutes).

3)  Pour slowly, beating constantly with a mixer, over the beaten eggs.

4)  Return the mixture to the double boiler and cook for 2 minutes more, stirring constantly.

5)  Remove from the heat, stir in the butter and cool.  Then add the vanilla.

GLOSSY CHOCOLATE FROSTING:

1)  Combine sugar, salt, hot water and chocolate in a saucepan.

2)  Cook, stirring constantly, until the sugar is dissolved.  Then boil slowly for 5 minutes.

3)  Blend cornstarch with the cold water and stir into the boiling mixture.  Cook, stirring until thickened (3-4 minutes).

4)  Add vanilla and beat until smooth.

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