Preparation / Directions:
*self-rising flour can be used in This recipe.
This favorite has appeared in every Betty Crocker basic cookbook. Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with Cream Filling. Replace tops and dust with powdered sugar. Refrigerate until serving time. Refrigerate any remaining puffs. CREAM FILLINGMix sugar, cornstarch and salt in 2-quart saucepan.
Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir one minute; remove from heat. Stir in margarine and vanilla.
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