Retro Food and Recipes: Cream Puffs

Among the wonderful comfort foods that many of us remember from our childhoods is the beloved cream puff. Now my mother never made them, but as kids we’d make a beeline to them if they were among the offerings at a party or bakery. Cream puffs are a delicious dessert that are sure to make any occasion special, so consider serving them yourself, for a taste of something retro.

Cream Puffs
½ cup boiling water
¼ cup butter, margarine or salad oil*
1/8 teasp. salt
½ cup sifted all-purpose flour
2 eggs, beaten

•    Start heating oven to 375°F. Bring water, butter, salt to boil. Add flour, all at once; then beat over low heat until mixture leaves side of pan and forms compact ball.
•    Remove from heat; continue beating to cool mixture slightly—about 2 min.
•    Add eggs, one at a time, beating well after each addition. After last egg has been added, beat until mixture has satin like sheen.
•    Onto greased baking sheet, drop 5 or 6 mounds of batter, 2” apart, swirling top of each mound.
•    Bake until well browned and puffy—about 50 min. Remove from oven; immediately cut 1 or 2 slits in side of each puff; return to oven for 10 min.
•    Cool on cake rack.

To serve:  Split cream puffs almost all the way around. Or slice off top of each. Fill with Cream Puff Filling. Or use prepared packaged vanilla pudding. Replace tops. Top with Hot Fudge Sauce.
Makes 5 or 6 puffs.
* If using salad oil, increase salt to ¼ teasp.

Cream Puff Filling
2/3 cup granulated sugar
¼ cup flour
¼ teap. salt
2 eggs, slightly beaten
1 ½ cups scalded milk
2 teasp. vanilla extract
1 cup heavy cream

In double-boiler top, mix sugar, flour, salt. Stir in eggs, then milk; blend thoroughly. Cook over boiling water, stirring constantly, 5 min. Cook, stirring occasionally, 5 min. longer. Refrigerate until cold. Add vanilla; then fold in whipped cream.
Fills 6 cream puffs

Hot Fudge Sauce
2 sq. unsweetened chocolate
½ cup water
1 ½ cups corn syrup
1/8 teasp. salt
1 teasp. vanilla extract

In saucepan over low heat, cook chocolate with water, stirring 2 min., or until thick. Remove from heat; gradually add syrup, salt. Simmer 10 min., stirring often. Add vanilla. Serve hot or cold, over Cream Puffs.