Cream Puffs

Cream Puffs (Wind Beutel)

1 c. water

1 stick butter

Grated rind from one lemon

1 c. flour

4 large eggs

Bring water, butter, and lemon rind to a boil in heavy saucepan, until butter is melted completely.  Sift flour.  Remove pot from burner and add flour all at once, beating hard until smooth.  Put back on burner, beat until mixture leaves sides of pan (1-2 min.).  Add one egg while mixture is still hot, blend (beat) well.  Let cool about 10 min., then add the rest of the eggs, one at a time, beating vigorously after each one.  Put 2 tsp. or 2 T. (depending on size) on greased and floured baking sheet.  Bake in hot oven at 375 deg. F for 20 min. (30 min. for larger size).    Turn oven off, let puffs stay in oven for 10 min.  When cool, split and fill with whipped cream.  Dust with powdered sugar. 

Notes: Don’t open oven for the first 15 min. while baking.  Cream puffs are best when fresh.  “Work for muscle man!”—Mom’s own words.

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