Lowney’s – Cream Puffs

Ingredients

• 1 cup boiling water (240ml)
• ½ cup butter (110g)
• 1-¾ cups flour (approx. 210g)
• 5 eggs
• 1 tablespoon sugar
• ¼ teaspoon salt

Method

1. Boil sugar, water and butter one minute; add flour all at once.
2. Beat until mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly.
3. When all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven.
4. Fill with Cream Filling, Strawberry Filling, Chocolate Filling, or Whipped Cream.
5. Éclairs – Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven.
6. Fill with Cream, Chocolate, Coffee, or Strawberry Filling, and brush tops with melted Fondant, Chocolate Frosting, or Confectioner’s Frosting.

Title

Lowney’s Cook Book

Author

Maria Willet Howard