Cream Puffs J.Desserts (Puddings and Other Desserts) No.026
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1 Cream Puff|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 26 inch Sheet Pan Temp.: 400 'F. Oven 350 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 1. Combine butter or margarine |
|Boiling Water | | 2.00 Qrt | and water; bring to a boil. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 8OZ| 2.50 Qrt | 2. Add flour and salt all at |
|Salt | | 1.00 Tspn| once, stirring rapidly. Cook |
| | | | about 2 minutes or until mix- |
| | | | ture leaves the sides of the |
| | | | pan and forms a ball. |
| | | | 3. Remove from heat; transfer |
| | | | mixture into mixer bowl. |
| | | | Cool slightly. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 3LB 8OZ| 1.75 Qrt | 4. Add eggs, a few at a time, |
|Fresh | | | while beating at high speed, |
| | | | using the flat paddle. Beat |
| | | | until mixture is thick and |
| | | | shiny. |
| | | | 5. Drop 2 1/2 tbsp batter (1-No. |
| | | | 30 scoop) 2 inches apart on |
| | | | lightly greased pans. |
| | | | 6. Bake 10 minutes; reduce oven |
| | | | temperature to 350`F. and bake |
| | | | 30 minutes longer or until |
| | | | firm. Turn off oven. |
| | | | 7. Open oven door slightly; leave |
| | | | puffs in oven 8 to 10 minutes |
| | | | to dry out after baking. |
| | | | Shells should be slightly |
| | | | moist inside. |
| | | | 8. Using a pastry tube, fill |
| | | | shells. See Note 2. |
| | | | 9. Refrigerate filled shells |
| | | | until served. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 4, crack several eggs (4-5) into a small bowl; add
the cracked eggs (4-5) one at a time to mixture in mixer
bowl. Beat after each addition. (Continued on Note 2)
2. Note 1 continued: Repeat until all eggs are added. Mixture
should be smooth, thick and ready to use as soon as the last
eggs are added.
3. Fill shells with Cream Pudding (Recipe No. J-21). Prepare
two-thirds of the recipe for Cream Pudding. 2 gal Whipped
Topping (Recipe No. K-16) or (continued on Note 4)
4. Note 3 cont'd: Ice Cream (Recipe No. J-12) may also be used.
Fill shells with 1/3 cup filling. Sprinkle with sifted pow-
dered sugar or cover w/Chocolate Cover Frosting(Rec.No G-42)
VARIATION
1. ECLAIRS: Follow Steps 1 thru 4. In Step 5, use a pastry bag
or drop 2 1/2 tbsp batter 2 inches apart, in rows 6 inches
apart; spread each mound into a 1-by 4 1/2-inch rectangle,
rounding sides or piling batter on top. Follow Steps 6
thru 9.