INGREDIENTS:
- Pastry
- 1/2 cup shortening
- 1 cup boiling water
- 1 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 4 eggs, unbeaten
- .
- Filling
- 1/2 cup sugar
- 5 tablespoons flour
- dash salt
- 2 cups milk
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla
PREPARATION:
Bring shortening and water to a boil in saucepan. Sift the flour and salt together; add to boiling mixture all at once and beat vigorously until mixture is thick and smooth and comes away from sides of pan easily. Remove from heat. Add eggs, one at a time, beating well after each addition, until mixture is smooth and well blended. Drop mixture from a tablespoon about 2 inches apart onto a greased baking sheet. The mixture should hold its shape and should not spread.
Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 20 to 25 minutes longer, until pastry is golden brown. Cool completely.
Filling:
In top of a double boiler combine the sugar, flour, and salt together. Add milk and mix well. Add egg yolks and blend. Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly. This should take about 10 minutes. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Add vanilla.
Slit top off each cooled cream puff and fill with the cream filling. Put tops back on and sprinkle with confectioners' sugar. Makes about 18 cream puffs.
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