Frank's Recipes! Cream Puffs for 100

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Cream Puffs for 100

Servings: 100 Portions
Portions: 1 Cream Puff Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven; 350 degrees F. Oven

1 quart (2 lb) butter or margarine
2 quart water, boiling
2 1/2 quart (2 lb 8 oz) flour, wheat, bread, sifted
1 teaspoon salt
1 3/4 quart (34 eggs) eggs, whole

Combine butter or margarine and water; bring to a boil. Add flour and salt all at once,
stirring rapidly. Cook about 2 minutes or until mixture forms a ball and leaves the
sides of the pan. Remove from heat and transfer mixture into mixer bowl. Cool slightly.
Add eggs, a few at a time while beating at high speed, using the flat paddle. Beat until
mixture is thick and shiny. Drop 2 1/2 tablespoon batter for each cream puff or use a No.30
scoop (about 1 1/2 oz); place batter 2 inches apart on lightly greased pans. Bake 10
minutes; reduce temperature to 350 degrees F. and bake 30 minutes longer or until firm.
Open oven door slightly; leave puffs in oven 8 to 10 minutes to dry out after baking.
Shells should be slightly moist inside.

NOTE:
To insure adding eggs at the proper time, crack several eggs into a small bowl then
add. Mixture should be smooth, thick, and ready to use as soon as the last eggs are
added.

Fill shells with Cream Pudding. Prepare two-thirds of the recipe for Cream Pudding. 2
gallon Whipped Topping or Ice Cream may also be used. Fill shells with 1/3 cup filling just
before serving. Sprinkle with sifted powdered sugar or cover with Chocolate Cover
Frosting.