Cream Puffs With Creamed Veal Filling

Recipe Ingredients

		Cream Puffs
1 cup	237ml	Water
1/2 cup	99g / 3.5oz	Lard or butter - plus extra
1 teaspoon	5ml	Salt
1 cup	62g / 2.2oz	Flour
3		Eggs
		Creamed Veal Filling
3 tablespoons	45ml	Butter
6 tablespoons	90ml	Flour
1 1/2 cups	355ml	Veal stock or cooking juices
1 1/2 cups	355ml	Milk - (or less)
1 1/2 lbs	681g / 24oz	Cooked veal shoulder - diced
4 tablespoons	60ml	Minced pimento
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Cream Puffs: Bring water to boil, add lard and return to boil over medium-high heat. Add salt and flour all at once, stirring vigorously until lumpy ball shape forms in center of pan resembling gummy paste, 1 to 2 minutes. Remove from heat and let cool 5 minutes. Beat in eggs, 1 at a time, with wooden spoon until mixture is smooth and stiff.

Shape 10 large cream puffs on greased baking sheet by dropping from spoon or using a pastry bag and tube. Bake puffs at 450 degrees for 15 minutes. Reduce temperature to 375 degrees and bake 40 minutes more, until golden brown.

Creamed Veal Filling: Melt butter in saucepan over medium heat and stir in flour until smooth, about 2 minutes. Combine veal stock and milk to make 3 cups total and add to butter-flour mixture in pan. Cook until thick, about 5 minutes, stirring frequently. Add diced veal and pimento. Cook 3 minutes and season to taste with salt and pepper. Fill cream puffs and serve immediately.

This recipe yields 10 filled cream puffs.

Each cream puff: 292 calories; 494 mg sodium; 130 mg cholesterol; 19 grams fat; 14 grams carbohydrates; 15 grams protein; 0.05 gram fiber

Source:
The Los Angeles Times, 01-06-1999

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