This recipe came from my grandmother. If you have a copy of How To Bake Without Baking Powder, you'll find it on page 62. The puffs beautifully demonstrate the leavening power of eggs.
|The eggs create huge air pockets in the puffs, perfect for favorite fillings.|
That copy of recipe did not include the fudge sauce, so all you'll have to write that one down.
Cream PuffsFor the puffs:
- 1 C boiling water
- ½ C butter
- 4 eggs
- 1 C flour
- ¼ tsp salt
For the cream filling:
- 1 pint milk (2 C)
- ¼ C sugar
- 2 heaping tbsp flour
- 2 eggs
- salt and vanilla
Slice puffs and pour filling over bottom half. Replace the other half and top with chocolate sauce.
For the fudge sauce:
squaresounces of bitter (bakers) chocolate
- 2 tbsp butter
- 1 C sugar
- 1 small can evaporated milk (5 ounces, see Recipe Notes below.)
- Unsweetened baking chocolate used to come in fat 1-ounce squares individually wrapped in paper. They're in a bar now, and each square is half an ounce, so the recipe took four squares of bitter chocolate to make.
- I don't keep canned evaporated milk around so I substituted whole goat milk (which is pretty rich).
This recipe uses half-a-dozen eggs, so it's one I use when the chickens are laying well. If you're like me, though, you're probably already thinking of other fillings and toppings for the puffs.