Tuesday, December 9, 2008

Cream Puffs

from Grandma M.

Heat to rolling boil:
1/2 cup water
1/4 cup butter

Stir in 1/2 cup flour. Stir vigorously over low heat for about 1 minute or until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat.

Beat in:
2 eggs and continue beating until smooth.

Drop dough by scant 1/4 cup approximately 3 inches apart onto ungreased baking sheet.

Bake at 400 for 20-30 minutes. Puffs should be light and brown and beads of water on them.

Fill with vanilla cream pudding or chicken salad or desired filling.

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