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Yield 12 puffsCream Puffs 1/2 cup Butter Flavor CRISCO 1 cup water 1/2 teaspoon salt 1 cup unsifted all-purpose flour 4 eggs Luscious Filling for Cream Puffs 3/4 cup sugar 5 tablespoons cornstarch Dash of salt 3-1/4 cup milk (or use part half and half) 3 egg yolks, slightly beaten 2 tablespoons Butter Flavor CRISCO 1 teaspoon pure vanilla extract For cream puffs, preheat oven to 400ºF. Combine Butter Flavor Crisco, water and salt in heavy saucepan; bring to a boil to melt shortening. Stir in flour all at once. Cook and continue to stir until mixture forms a ball; remove from heat. Add eggs, one at a time, beating well after each addition. Drop by rounded tablespoonfuls onto greased cookie sheet (6 per sheet). Bake at 400ºF about 30 minutes or until golden brown. Cool, cut off tops, pull out any soft dough and fill as desired. Use Luscious Filling for Cream Puffs, whipped cream, or prepared pudding. Replace tops; sprinkle lightly with confectioners' sugar. Serve immediately or refrigerate. Unfilled shells freeze well and can be filled later. Shells may also be filled with chicken salad, etc., for a luncheon. Tiny shells can be stuffed and used as appetizers. For Filling, in a heavy 2-quart saucepan, combine sugar, cornstarch and salt. Stir in milk. Cool over medium heat, stirring constantly, until smooth and thickened. Stir a little hot mixture into eggs; then stir eggs into remaining pudding mixture. Cook 2 to 3 minutes longer. Stir in Butter Flavor Crisco and vanilla. Cool. |
