Cream Puffs

Makes 12 cream puffs

Heat oven to 400 

1 cup water

½ cup butter (salted)

1 cup all-purpose flour

4 eggs

Whipped Cream

Powdered Sugar

In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheet.

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.

Printed from Baking 4 Six