Ingredients
- 1 c. flour
- 1/2 c. shortening
- 4 Large eggs
- 1/4 teaspoon salt
- 1 c. water
Instructions
- Spoon flour into measuring c.. Add in salt and stir to blend well.
- Bring shortening and water to a boil in a saucepan.
- Add in dry ingredients quickly to the warm mix.
- Beat constantly (about 1 minute) till mix leaves sides of pan and forms a ball.
- Remove mix from heat and let stand till cold.
- Add in Large eggs, one at a time, beating till smooth after each egg.
- Drop by Tbsp.
- onto ungreased baking sheet.
- Bake 400 degrees for 40 to 45 min.
- Cold and fill with sweetened whipped cream, custard, ice cream or possibly sweetened fruit.
- Makes 12 cream puffs.
- For French Doughnuts: Add in 2 Tbsp.
- sugar and 1/4 tsp.
- vanilla to mix when you take form heat.
- Cut 3 inch squares from wax paper or possibly foil.
- On each square shape a 2 1/2 inch doughnut by forcing through pastry tube with medium tip.
- Holding corner of foil or possibly waxed paper, slide doughnut and foil into deep warm fat (375 degrees).
- Fry 4 to 5 min turning once.
- Lift out foil and doughnut with tongs.
- Drain doughnuts on paper towels.
- Ice with mix of powdered sugar, water and vanilla.
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