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American Southern
Cream Puff
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Boiling butter and water before adding flour gelatinizes the starch, creating a paste that can hold significant moisture and eggs. This forms a strong gluten network that traps steam during baking, causing the pastry to puff dramatically. The eggs provide structure and richness, while the small amount of soda (likely baking soda) offers additional leavening insurance. Not beating the eggs prevents overdevelopment of proteins, keeping the pastry tender rather than tough.
Before You Begin
- •Measure all ingredients before starting, as the hot paste must be worked with quickly once made
- •Use room temperature eggs so they incorporate more easily into the warm paste without scrambling
- •Have your baking sheets buttered and oven preheated to 425°F (a 'quick oven' in 1866 terminology) before beginning
- •Make the custard cream filling first and allow it to cool completely while you prepare the puffs
- •Do not beat the eggs as instructed—this historic technique prevents gluten overdevelopment and keeps both the pastry and cream tender
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