By nomnom on July 15, 2003
"Dessert courtesy of Shawn Sidey and Celebrity Kitchens. I halved the rcipe and got 33 and even used light butter. Use an old-fashioned ketchup/mustard bottle to fill cooled puffs with whatever filling you choose (cool whip, pudding, creme anglaise, etc...) I used Dancer's No-Fat Chocolate sauce to drizzle on top. They're like mini-eclairs."
Serving Size: 1 (369 g)
Servings Per Recipe: 1
"I followed the directions exactly. My eggs cooked even though I stirred rapidly after each addition. I tried cooking them anyway and they didn't puff up at all. They were greasy balls."
"Super easy recipe! It came together in minutes."
"A wonderfully easy, yet showy recipe. I did let the butter/flour mixture cool slightly before adding the eggs (I used 2 whole eggs instead of the whites) so as not to scramble them. I then let the puffs cool and placed them in a ziplock overnight (make sure puffs are totally cool or condinsation will build up in the bag and make puffs soggy). Next day I returned them to the oven to crisp them up a bit, then filled them with a combination of sour cream, sweetened cream cheese, and pumpkin butter (Kittencal's recipe #71837). These were a huge hit at my fall party. Thank you for a very nice recipe with easy shortcuts/tips."