Cream Puffs

Recipe by Gingerbee
READY IN: 52mins
YIELD: 72 small
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium size sauce pan, bring water to boil.
  • Add melted butter and reheat to boiling point.
  • Add flour, stirring rapidly.
  • By the time the flour has absorbed the liquid, the batter should leave the sides of the pan when stirred.
  • Remove from the heat immediately.
  • Briskly beat one egg at a time until all four eggs have been incorporated into the batter completely.
  • Spoon 1/2 teaspoon full of the batter onto a well-greased cookie sheet; allowing 1-inch clearance all around each spoonful.
  • If you are making large puffs 1 tablespoon of batter, allow 2 to 3-inches between each spoonful.
  • Preheat oven to 400 degrees; and bake for 5-7 minutes.
  • Reduce the heat to 200 degrees; and bake for 30 minutes.
  • They should be a nice golden brown in color.
  • Makes 72 small or 16 large cream puffs.
  • Cool.
  • Split horizontally and fill with your favorite filling.
  • For a dessert, fill with pudding or cream or custard,dust with Confectionery sugar or drizzle chocolate syrup on top.
  • For an appetizer or dinner party, fill with ham salad, egg salad, chicken or your favorite savory filling.
  • Very versatile and they freeze unfilled, very well.
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