Sunday, June 28, 2009

Margaret Ann Fanelli Colenzo's Cream Puffs Vintage Recipe


Margaret Ann Fanelli Colenzo and Carmen...her famous recipe.
This one's for you mom, thanks for leaving yet another wonderful memory and recipe to share.....
Mom had a business at one time in the early 1950's, this was a favorite by all who patronized back then. I thank her for the memories and being able to share her wonderful recipes.....this one's for you mom....hope your watching out there....Here, forever in our hearts!



















Eclair or Cream Puff filling,
Follow recipe exactly:
1 cup water
1 stick butter
1 cup flour
4 eggs
Beat eggs in bowl set aside. Measure 1 cup flour and set aside.
In a heavy non stick saucepan, pour 1 cup water and a stick of butter (not margarine) and bring to a boil on medium heat, leave on heat and add flour stirring quickly with a wooden spoon until flour is dissolved and comes together.
Remove from heat, add eggs and beat very rapidly with the wooden spoon until a ball of dough if formed...Note its very important to beat this fast.
Spoon one tablespoon of dough or teaspoon for small puffs on an ungreased cookie sheet or on parchment paper. Shape into logs for eclairs or round for cream puffs. For Fancier puffs, use a cookie star tip and pastry bag to make a round swirl effect.

Bake on 400 for 1/2 hour, do not open oven or puffs will not cook correctly. When browned remove from oven, cool completely, cut in half to fill.
You can fill with puffs whipped cream, Italian pastry creme, vanilla pudding. Eclairs also will have chocolate frosting on top filled with vanilla pudding.
Variations:
Note: If you want to use this dough for a dinner party sandwich, fill puffs with egg salad, tuna salad or chicken salad.
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