Butterscotch Cream Puffs

 

Tested by Good Housekeeping Institute

Cream Puffs

1/2 cup butter or margarine

1 cup boiling water
1 cup sifted all-purpose flour
1/2 teaspoon salt
4 eggs, unbeaten

Add butter to water; heat until butter melts. Add flour and salt, all at once.

Cook, stirring vigorously, until mixture leaves sides of pan. Remove; cool 1 minute.

Add eggs, one at a time, beating after each addition until smooth.  Drop by heaping tablespoonfuls 2" apart on greased baking sheets, shaping with spoon. Bake in hot oven of 450° F. for 10 minute, then at 400° F. for 25 minutes. Cool, split, and fill.  Makes 20. 

Filling
1 cup granulated sugar
1.2 cup all-purpose flour
1/8 tsp. salt

3 eggs, beaten

3 cups milk

1.5 tsp. vanilla

1 cup heavy cream, whipped

Combine dry ingredients and eggs in double boiler, Stir in milk gradually. Cook over boiling water 15 minutes, while stirring.  Cool; add vanilla and cream. Fill cream puffs. Top with following sauce:

Butterscotch Sauce
1 cup brown sugar, firmly packed
2 tbsp. white corn syrup
3 tbsp, butter or margarine

1/4 cup top milk

Combine all ingredients. 
Stir until boiling; then simmer to 220° F. - about 3 minutes.