Puff-a-licous Puffs

Cream Puffs

1 c water
1/2 c butter
1/8 tsp salt
1 c flour
4 eggs


Preheat oven to 400. Grease a baking sheet. In a medium sauce pan combine the water, butter and salt. Bring to boiling. Add flour all at once, stirring vigourosly. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs one at a time. beatingw ell with a wooden spoon after each addition.

Drop 12 heaping tablespoons full of dough onto prepared baking sheet. Bake for 30 to 25 mintues or until golden brown and firm. Cool.

Cut tops from puffs, remove soft dough from inside. Fill with whipped cream.


Cream Puffs Know How:
* Use large eggs.
* Measure water carefully.
* Add the flour promtly after the butter melts and the water boils. This prevents the water from boiling away in the saucepan.
* Cool the dough for precisly ten minutes (set a timer) before beating in the first egg.
* Remove puffs from the oven only when they are golden brown, firm and dry.
* Fill puffs just before serving.


Recipe from: Better Homes and Gardens Cookbook.



I filled half the puffs with chicken salad and half with whipped cream. So we had puffs for both dinner and dessert.