New twist for vintage cream puff recipe has heart

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I'm trying out a brand new link system which incorporates thumbnail photos in addition to your links. If it works well, I think it will be a great new way to promote your vintage recipes. Let me know what you think. I always appreciate your opinions.


Cream puffs are easy to prepare, but make for a beautiful presentation. In the version pictured at right, instead of small round balls, the puff pastry is piped into 4 heart shapes and stacked with cream filling. It's especially nice to serve your loved ones or your special sweetie on St. Valentine's Day.

Happy Thursday!



Cream Puffs
4 eggs
1 cup boiling water
1 cup flour
1/2 cup butter
1/2 teaspoon salt

Combine butter, salt, and water. Heat to boiling. Sift flour and measure. Add to boiling mixture. Beat vigorously until mixture leaves sides of saucepan and does not cling to spoon. Remove from fire. Cool slightly. Add unbeaten eggs, one at a time. Beat thoroughly after the addition of each egg until the mixture is smooth. Drop by tablespoonfuls into well-oiled muffin tins or onto a well-oiled baking sheet, 2 inches apart.* If the baking sheet is used, shape mixture into rounds and pile slightly in the center. Bake in hot oven (400 F.) 30 minutes. Lower heat to 350 F. Continue baking 10 minutes, or until firm and dry. Remove from oven. Cool. Cut a slit in the side of each with a sharp knife. Using a spoon or pastry tube, insert cream filling, sweetened whipped cream, or fruit. Sprinkle with powdered sugar. 6 servings.

*Joy's note: or pipe in heart shapes as pictured above right.

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