Sunday, November 18, 2007

Maple Filled Cream Puffs

1 cup boiling water
1/2 cup butter/margarine
1/4 tsp. salt
1 cup sifted all purp. flour
4 eggs, unbeaten
Combine water, butter and salt in saucepan. Bring to a rolling boil, add flour all at once and stir over the heat until mixture leaves the sides of the pan and forms a ball. Remove from heat, and gradually beat in one egg at a time. Mix until it has a smooth texture. Drop by tablespoon onto baking sheet. Bake at 425ลก for 30 minutes, or until no beads of moisture can be seen on the puffs. When cool, cut off tops with a serrated knife, and fill with Cream Filling. Replace top and dust with powdered sugar, frost with icing or a maple glaze.

Cream Filling:
1 egg, beaten
1 tbsp. flour
1/2 cup maple sugar
1/4 cup maple syrup
1/2 cup rich milk
1 tbsp. butter

Blend together beaten egg, flour sugar, syrup and milk. Cook until thick, stirring so as not to scorch. Add butter, cool and fill cream puffs.

recipe courtsey of the Pennsylvania Maple Festival

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