And now for dessert.
This recipe came from my grandmother. If you have a copy of How To Bake Without Baking Powder, you'll find it on page 62. The puffs beautifully demonstrate the leavening power of eggs.
|The eggs create huge air pockets in the puffs, perfect for favorite fillings.|
That copy of recipe did not include the fudge sauce, so all you'll have to write that one down.
For the puffs:
Place water and butter in saucepan on high heat. When it comes to a boil, add flour and salt and stir until the dough pulls away from the side of the pan and forms a ball. Add eggs one at a time, beating with a fork until smooth and fluffy. Drop onto greased baking sheet and bake at 425ºF (220ºC) for 15 minutes, then 30 minutes at 325ºF (165ºC). Let sit in oven until cool.
For the cream filling:
Mix and cook over double boiler until thick and creamy.
Slice puffs and pour filling over bottom half. Replace the other half and top with chocolate sauce.
For the fudge sauce:
Cook in a double boiler until thick. Thin with water if it gets too stiff.
This recipe uses half-a-dozen eggs, so it's one I use when the chickens are laying well. If you're like me, though, you're probably already thinking of other fillings and toppings for the puffs.