Deadbase lists only five performances of "Cream Puff War," four in late 1966 and one in early 1967.
"Cream-puff dough is a near-magical melange of flour, butter, water and eggs combined in just the right way so that it stretches, bubbles, puffs, and eventually hollows out in the oven. Steam is the only leavening.
"Once your puffs cool, they turn dry and brittle and can be kept at room temperature until they're ready to use. You can fill them with pastry cream and sprinckle the tops with powdered sugar for the classic preparation. Or you can get creative and throw in some fresh fruit, chocolate mousse or sweetened cream cheese." (The Denver Post, May 31, 1995, Section E, p. 1)
Here is his recipe for the basic cream puff, which he characterizes as one of the "classic recipes on which our traditions are based":
(Pate a Choux)
"Preheat oven to 375 degrees.
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- pinch salt
- 4 eggs
"Place water and butter in saucepan. Heat over medium flame until water boils and butter is completely melted. Mix the flour and salt and add dry ingredients all at once. Stir until the dough forms a ball in the center of the pan. Remove from heat. Let stand 5 minutes.
"Add one egg and beat with electric beaters set on medium speed until smooth and glossy, about 1 minute. Add the other eggs, one at a time, beating until just blended. Avoid overbeating the dough.
"If desired, place in a pastry bag fitted with a large, plain tip. Drop by heaping tablespoonfuls or pipe onto ungreased baking sheet, about 2 inches apart. Bake 40 minutes or until there are no beads of moisture on puffs. Cool. Cut off tops, fill as desired."