Cream Puffs

Choux a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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.