Cream Puffs (Profiteroles)
from Betty Crocker Cookbook, 1950 edition

1 recipe Cream Puff dough
1 recipe sweetened whipped cream
Confectioner's sugar
Fresh mint sprigs, for garnish

Follow the cream puff dough recipe to make 8 large round cream puffs. Cool.

When you are ready to serve the cream puffs, make the sweetened whipped cream. Make a slit in the side of the pastry and fill with whipped cream. Dust the tops with confectioner's sugar, place a sprig of mint on the side, and serve.

8 large puffs

The French serve this dessert with chocolate sauce on the top instead of the confectioner's sugar, which they call Profiteroles au Chocolat. See Cream Puffs filled with ice cream for a chocolate sauce recipe.