Mrs. M. E. Lawson's Cream Puffs
This recipe is from the recreated 1903 Economy Cookbook put out by the Ladies of the Presbyterian Church in Liberty and is typed exactly as it was in 1903 so some of the elements we would like to have today are missing such as times and temperatures. Here it is as it was originally written and then I will include a more detailed, easier to follow version that I have adapted and found delightful.
Cream Puffs (Original Recipe) The following makes a couple of dozen of small puffs. Boil together, for one moment, one cup of water, one-half cup of butter and one cup of flour. Set away to cool and then stir in one at a time, three eggs, not beaten. Drop into greased pans and bake. Bake in steady oven and let them cool. Cut a slit in the side and fill with whipped cream, custard, or whatever is desired. Mrs. M.E. Lawson
Cream Puffs (Adapted Recipe)
My adaptation, and what I use for demonstrations is as follows: 2 large eggs 1 large egg white 6 tablespoons water 5 tablespoons unsalted butter 2 tablespoons milk 1 ½ teaspoons granulated sugar ¼ teaspoon salt ½ cup all purpose flour
Filling and garnish 2 cups pastry cream or whipped cream
1. Adjust the oven rack to the middle positionand heat the oven to 425 degrees. Grease a large baking sheet and line with parchment paper. Beat the eggs and egg white together in a small bowl and set aside.
2. Bring the water, butter, milk, sugar and slat to a boil in a small saucepan over medium heat. Remove the saucepan from the heat and stir in the flour until incorporated using a smearing motion until it looks like wet sand. About three minutes.
3. Place spoonful’s onto the lined baking sheet using a wet finger to even out the shape if necessary into smooth mounds.
4. Bake the pastries for 15 minutes then, without opening the oven door, reduce the oven temperature to 375 degrees and continue to bake until fairly firm and golden brown 8-10 minutes longer.
5. Remove the baking sheet from the oven and cut a lit into the side of each pastry with a small knife to release the steam and then return to the turned off oven and prop the door open with a wooden spoon. Let the pastries dry until the center is just moist but not wet and the surface is crisp, about 45 minutes or so. Transfer the pastries to a wire rack and cool completely before stuffing with your favorite pastry cream or whipping cream