Makes 12 large cream puffs or 12 large éclairs
Ingredients
1 cup water
½ cup (1 stick) butter or margarine
¼ tsp. salt
1 cup sifted all-purpose flour
4 eggs
Whipped cream
Instructions
Preheat oven to 400 F.
Heat water, butter and salt to a full rolling boil in a large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the side of pan clean (about 1 minute). Remove from heat; cool slightly. Add eggs, one at a time, beating well after each addition, until paste is shiny and smooth. Paste will separate as you add each egg, but with continue beating, it will smooth out. Shape as desired.
Bake at 400 F for 40 minutes.
Fill with whipped cream and serve.
Be your childs friend but remember to be a parent first.
Charlotte
 |
| Cream Puffs served with strawberries and whipped cream |
1 cup water
½ cup (1 stick) butter or margarine
¼ tsp. salt
1 cup sifted all-purpose flour
4 eggs
Whipped cream
Instructions
Preheat oven to 400 F.
Heat water, butter and salt to a full rolling boil in a large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the side of pan clean (about 1 minute). Remove from heat; cool slightly. Add eggs, one at a time, beating well after each addition, until paste is shiny and smooth. Paste will separate as you add each egg, but with continue beating, it will smooth out. Shape as desired.
Bake at 400 F for 40 minutes.
Fill with whipped cream and serve.
Be your childs friend but remember to be a parent first.
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