For more information, contact
the Department of Dietetics
at (906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Cream Puffs
Makes: 12 large or 48 small puffs
1/2 cup shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted flour
3 eggs, unbeaten
Add shortening and salt to boiling water and stir over medium heat until mixture
boils. Lower heat, add flour all at once and stir vigorously until mixture
leaves the sides of pan. Remove from heat and add 1 egg at a time, beating
thoroughly after each addition. Shape on an ungreased cookie sheet using
1 teaspoon or 1 tablespoon of dough for one puff (depending upon size desired).
A pastry bag may be used. Bake in hot oven (450°) for 20 minutes; reduce
temperature to moderate (350°) and bake about 20 minutes longer. Remove
from oven and place on rack to cool. When cold, make slit on one side of
each puff with sharp knife and fill with Cream Puff Filling (recipe below).
French Puffs: Make tiny cream puffs, fill with Cream Puff Filling, and cover with chocolate, coffee, caramel or vanilla frosting. Decorate with pastry tube.
Cream Puff Filling
1 package vanilla pudding (cook-type, not instant) – make according to
directions on box.
Combine 3 cups whipped topping with cooled pudding and fill each cream puff
as desired.
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