1 egg, room temperature
1 teaspoon salt
2 cups water, divided
1/2 teaspoon salt
1 cup wheat flour
2 egg whites
1/4 cup whites medium cream, room temperature
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a large saucepan bring 1 cup water to a boil. Add egg and 2 cups egg whites, and cook until boil ends. Set aside.
Heat remaining 2 cups water, and add flour, beaten egg yolks, and salt mixture.
Add egg whites, and cook until heated through. Frost, then pull back paper muffin tops Place thickened condensed cream in paper liners. Fold together, and sit 425 parts in shallow baking pan.
Bake 30 to 35 minutes, until set. Remove from oven, and spread thickened cream in a thin layer on prepared baking sheets.