Home › Recipes › Cocoanut Puff Balls

Cocoanut Puff Balls

Eclairs au caramel. Excellent for set tables, for ball or concert suppers, and not too common. It is extremely wrong, however, to thus sugar-coat colapsed, dumpy, or burnt-up failures of puffs, and try to pass them off as eclairs au caramel. The French never do that way, (we hope.) Make the desired number of cream puffs of whichever mixture you have the best success with.

They are not to be filled with anything. They should be small, light-baked, but dry, smooth and hollow, and either round or egg-shaped. Roll them, after baking, first in thick sugar syrup and then in grated cocoanut mixed with granulated sugar on a plate. Dry the puffs in a warm place, that they may not be sticky when served.

To make the syrup, pour half a cup of water on a pound of white sugar, and let it boil up without stirring. Chopped almonds can be used as well as cocoanut. Eclairs aux Confitures.

Sweet cream puffs variously shaped and filled with fruit jelly, conserve, or any kind of sweetmeat. 1 pint of water. 7 ounces of butter. 3 ounces of sugar. 10 ounces of flour. 6 or 7 eggs. 1 tablespoonful of vanilla extract.

Boil the water with the sugar and butter in it, then stir in the flour and make the paste as directed for the preceding varieties. Fancy shapes are made of this paste by using a lady-finger sack and tubes, to form fingers, crescents, etc., and egging and sugaring them before baking.