Cream Puffs
Instructions
- Heat oven to 400F.
- Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball.
- Remove from heat, let cool a few minutes, then beat in eggs thoroughly one at a time. Beat until smooth.
- Drop onto ungreased baking sheet 2 inches apart. Bake 25 minutes at 400F and 15 minutes at 350F until golden brown and dry. Turn off oven.
- Skewer each puff and return to still warm oven (keep it off) for a few minutes to disapate internal steam and dry to crisp.
- Cool and fill with pudding.
Notes
These are well worth the effort! The pictured puffs were spooned into 18 piles for baking, filled with a nondairy whip pudding blend, and drizzled with melted semi-sweet chocoloate chips. I also used the Kitchen Aid mixer for beating in the eggs. For filling, make instant pudding with half the milk (1 cup), then fold into 8 ounce nondairy whipped topping. I filled seven amply, five lightly, and left four empty.
