Cream Puffs

Course : Desserts
Serves: 10
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1 cup jiffy baking mix
1 cup boiling water
2 tablespoons butter or margarine
3 large eggs
1/2 cup sugar
1/3 cup flour
1 dash salt
2 cups scalded milk
3 large beaten egg yolks
2 tablespoons butter or margarine
2 teaspoons vanilla
1/2 pint whipping cream

Preparation / Directions:

Preheat oven to 450 degrees. Lightly grease cookie sheets. Heat water and butter to a rolling boil. Stir in baking mix and beat vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, one at a time, beating until smooth. Drop dough by teaspoon onto greased cookie sheets, 3 inches apart. Bake 10 minutes. Reduce heat to 375 degrees and bake 10 more minutes. Cool on rack. Cut off tops and remove any filaments of soft dough. Cool completely before filling. Combine sugar, flour, pinch of salt and gradually add scalded milk in the top of a double boiler. Cook over hot water until thickened; add beaten egg yolks and cook 10 minutes longer. Add butter and vanilla and cover and chill. Fold in beaten whipped cream. Fill puffs and replace tops and frost with jiffy fudge frosting if desired, or serve plain.


Nutritional Information:

199 Calories (kcal); 15g Total Fat; (66% calories from fat); 3g Protein; 14g Carbohydrate; 101mg Cholesterol; 73mg Sodium

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