Cream Puffs With Creamed Veal Filling
- CREAM PUFFS:
- 1 cup water
- 1/2 cup lard or butter plus extra
- 1 teaspoon salt
- 1 cup flour
- 3 eggs
- CREAMED VEAL FILLING:
- 3 tablespoons butter
- 6 tablespoons flour
- 1 1/2 cups veal stock or cooking juices
- 1 1/2 cups milk - (or less)
- 1 1/2 pounds cooked veal shoulder diced
- 4 tablespoons minced pimento
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly-ground black pepper
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