Monday, December 19, 2011

Lemon-filled Cream Puffs

My Mom used to make these as a special dessert treat for us when I was a kid. I found the recipe in one of her old cookbooks and gave it a whirl...and they are just as wonderful as I remember!
Cream Puff Shells ala ~DKBB~
(from High Altitude Recipes, ©1951)
1 cup water
½ cup shortening
1 cup flour
4 eggs
·         Place water and shortening in pan and bring to a rapid boil.
·         Add flour all at one time; stir and beat vigorously, while still over heat, until mixture forms ball which leaves sides of pan.
·         Remove from heat; cool slightly.
·         Add unbeaten eggs one at a time, beating thoroughly after each addition until mixture is smooth.
·         Drop in portions about the size of a half-dollar on oiled baking sheet, allowing space for expansion between each portion. Make portions bigger to get bigger, but fewer, shells.
·         Bake at 450̊ F (hot oven) for 20 minutes; reduce heat to 350̊ or 325̊ F and continue baking about 20 minutes longer. Puffs must be well-baked or they will fall after they are taken from the oven (it is well to remove 1 puff from the oven as a test).
·         Allow to cool.
·         Cut in horizontal crease toward top of puff; fill with desired filling and replace top; sprinkle with powdered sugar or frost with your choice of Chocolate Icing (2 recipes below).
Makes 2 doz. small or 1 doz. large. Fill shells with lemon pudding (or anything else your heart desires).


Never Fail Chocolate Icing ala ~DKBB~
2 squares baking chocolate
1⅓  cups condensed milk
1 Tbsp. water
1 tsp. vanilla
·         Melt chocolate in double boiler.
·         Add milk and stir over boiling water until mixture thickens.
·         Add water and spread icing on cooled cake. This is a smooth fudge-like texture and not too sweet.

Bittersweet Chocolate Icing ala ~DKBB~*
4 squares baking chocolate
2 eggs, beaten
1 cup powdered sugar
3 Tbsp. hot milk
3 Tbsp. butter ~or~ margarine
1 tsp. vanilla
·         Melt chocolate over hot water in double boiler.
·         Beat eggs; add sugar gradually.
·         Add hot milk and egg/sugar mixture to melted chocolate.
·         Cook in double boiler until thick, stirring constantly.
·         Remove from heat; add 1 Tbsp. butter (or margarine) at a time, blending thoroughly after each addition.
·         Add vanilla.
* This one is my favorite!

So, little ones, think back to simpler times when you were but a wee one, and recall those wondrous treats your Mom made...then go dig out the old recipes and go for it! It's pure joyous memories in each bite!