Cream Puffs
Ingredients
Cream Filling:
Directions
Bring water and liquid fat to a boil. Add flour and salt and cook until mixture leaves sides of pan, stirring constantly. Remove from heat. Cool and add unbeaten eggs, one at a time, beating thoroughly after each egg is added. Bake 15 min. in a quick oven, 450*. Reduce heat to moderate 350* and continue baking 20-25 min longer. Cream Filling:In double boiler, combine eggs, sugar, and milk. Cook over (not touching) hot—not boiling—water, stirring constantly. As soon as mixture coats a metal spoon, after about 10 minutes, remove from the heat. Place the pan in a sink or bowl of cold water and stir a minute or two to cool immediately. Add the vanilla and chill well before filling cream puffs.