Cream Puffs with French Cream Filling by Mrs. De Graf

Cream Puffs with French Cream Filling by Mrs. De Graf

Mrs. De Graf’s Cream Puffs with French Cream Filling

This cream puffs recipe was part of an instructional about baking cake that Mrs. Belle De Graf did for her newspaper column in 1919.  This isn’t a cake recipe, but it was included in the article, so I will link it back to the post I did with her cake baking tips.

Cream Puffs Recipe

FIRST PART

1 cup boiling water

1/2 cup butter

1 cup flour

SECOND PART

4 eggs

Add butter to water and cook until dissolved: when boiling add flour, all at once, and stir rapidly until mixture does not adhere to sides of saucepan. Turn into bowl; allow to cool slightly, then add eggs, one at a time, unbeaten; beat well after adding each egg. Shape on well greased pans and bake in moderate oven about 30 minutes. This amount will make eighteen cream puffs. Fill with French cream filling or whipped cream.

French Cream Filling Recipe

1 cup milk

1/2 cup sugar

1/3 cup flour

1 egg

1 teaspoon vanilla

Put milk in double boiler to scald. Mix sugar and four well; pour hot milk over flour and sugar and put back in double boiler. Stir constantly until somewhat thick; add beaten egg and continue cooking until very thick, Cool, add vanilla and fill cream puffs. This amount of cream filling will fill nine cream puffs or fill a three-layer cake. By using other liquids in place of milk, a variety of fillings can be made. A cup of orange juice and the grated rind will give orange filling: ¾ of a cup of coffee with 1/4 cup of cream will give Mocha filling: a cup of grated pineapple, the pineapple filling

cream puffs

 

Cream Puffs with French Cream Filling by Mrs. De Graf

A cream puff recipe with French cream filling from 1919

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Servings 9 people

Ingredients

  • 1 cup water boiling
  • 1/2 cup butter
  • 1 cup flour
  • 4 eggs
  • 1 cup milk for filling
  • 1/2 cup sugar for filling
  • 1/3 cup flour for filling
  • 1 tsp vanilla for filling

Instructions

  1. Add butter to water and cook until dissolved: when boiling add flour, all at once, and stir rapidly until mixture does not adhere to sides of saucepan.

  2. Turn into bowl; allow to cool slightly, then add eggs, one at a time, unbeaten; beat well after adding each egg.

  3. Shape on well greased pans and bake in moderate oven about 30 minutes.

  4. French Cream Filling: Put milk in double boiler to scald. Mix sugar and four well; pour hot milk over flour and sugar and put back in double boiler. Stir constantly until somewhat thick; add beaten egg and continue cooking until very thick, Cool, add vanilla and fill cream puffs. This amount of cream filling will fill nine cream puffs or fill a three-layer cake. By using other liquids in place of milk, a variety of fillings can be made. A cup of orange juice and the grated rind will give orange filling: ¾ of a cup of coffee with 1/4 cup of cream will give Mocha filling: a cup of grated pineapple, the pineapple filling

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