Cream Puffs

Choux a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Sifted Flour
  • ½ Cupful of Butter
  • 4 Eggs
  • A Cupful of Water


Set the water to boil, and while boiling, stir in the butter. Then add the flour, and stir continually till the paste leaves the sides of the saucepan. Set the mixture to cool. When cool, stir one after another, the four eggs in, after each egg is added, beat well until smooth. After adding the last egg, beat very vigorously for about four minutes; then drop by tablespoonfuls on buttered tins. Watch carefully so that they will not burn. When cold make an opening inside, through the side of the paste, with a sharp knife, and fill it with the following Custard:

Rub the corn starch in three tablespoonfuls of water and add it to the boiling milk. Let boil three minutes, stirring constantly. Beat the eggs, without separating, and the sugar till light, and add to the boiling milk. Add the Vanilla, stirring all well. Fill the Cakes and set away to cool.