Recipe: Cream Puffs (Mirro Cooky Press, 1960's)

CREAM PUFFS
1/2 cup butter
1 cup boiling water
1 cup sifted all-purpose flour
1/4 teaspoon salt
4 eggs
Sweetened whipped cream (for filling)

Melt butter in 1 cup boiling water. Add flour and salt all at one time; stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn't separate.

Remove from heat and cool slightly. Add eggs one at a time, beating hard after each addition until mixture is smooth.

Fill the MIRRO Press. Use No. 31 Tip. Form cream puffs 2 1/2-inches in diameter and 2-inches apart on greased MIRRO Aluminum Cooky Sheets holding press slightly above the baking pan as the puff is formed.

Bake in 450 degree F oven for 15 minutes. Reduce oven temperature to 325 degrees F (leave puffs in oven) and continue baking for 25 minutes or until puffed and golden brown. Remove from sheet and cool on a wire rack.

When cream puffs are cold, cut a hole in the side of each. Fill cream puff with sweetened whipped cream. Put through the Cooky Press using Tip No. 33.

Makes 12 puffs
Source: Recipe booklet - Mirro Cooky Press Cookie and Pastry Recipes, 1960's