Passover Cream Puffs
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 11:56pm

Ingredients




 cup butter, margarine or 1 cup cake meal
4 eggs, unbeaten and at room temperature
1 cup boiling water
1/2 teaspoon salt
2 teaspoons sugar

Preparation

1 Combine margarine, water, salt and sugar in saucepan and bring to a vigorous boil over medium heat. Turn heat to low; add cake meal. With wooden spoon beat fast until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Add unbeaten eggs, one at a time, beating very thoroughly after each addition until dough is smooth and thick. Drop by heaping tablespoons onto well-greased cookie sheet, about 2 inches apart. 2 There are two ways to bake: First: Bake at 425 degrees for 30 minutes; then for 40 minutes at 325 degrees until the puffs are crisp to touch. Cut off tops of cooled puffs and fill with sweetened whipped cream or favorite filling OR  Bake in 400 degree oven 40 minutes or until puffed and golden brown. Don't open oven during early past of baking or the shells will be ruined. Cool, cut off 
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Tags:

Dessert 


Yield:




8.0 large, 16 medium or 30-32 small puffs.





Added:

    Thursday, December 10, 2009 - 11:56pm  


Creator: 

Helen Pitlick 










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