Recipe#462

Servings: YIELD: 100 Portions
Portions: 1 Cream Puff Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven; 350 degrees F. Oven

INGREDIENTS

1 qt (2 lb) butter or margarine
2 qt. water, boiling
2 1/2 qt. (2 lb 8 oz) flour, wheat, bread, sifted
1 tsp. salt
1 3/4 qt. (34 eggs) eggs, whole

INSTRUCTIONS

Combine butter or margarine and water; bring to a boil. Add flour and salt all at once, stirring rapidly. Cook about 2 minutes or until mixture forms a ball and leaves the sides of the pan. Remove from heat and transfer mixture into mixer bowl. Cool slightly. Add eggs, a few at a time while beating at high speed, using the flat paddle. Beat until mixture is thick and shiny. Use a pastry bag or drop 2 1/2 tbsp batter 2 inches apart; spread each mound into a 1 by 4 1/2 inch rectangle, rounding sides or piling batter on top. Bake 10 minutes; reduce temperature to 350 degrees F. and bake 30 minutes longer or until firm. Open oven door slightly; leave puffs in oven 8 to 10 minutes to dry out after baking. Shells should be slightly moist inside.

NOTE: 1. To insure adding eggs at the proper time, crack several eggs into a small bowl then add. Mixture should be smooth, thick, and ready to use as soon as the last eggs are added.
2. Fill shells with Cream Pudding. Prepare two-thirds of the recipe for Cream Pudding. 2 gal Whipped Topping or Ice Cream may also be used. Fill shells with 1/3 cup filling just before serving. Sprinkle with sifted powdered sugar or cover with Chocolate Cover Frosting.