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    Cream Puffs


    Source of Recipe


    myself


    List of Ingredients


    • 1/2 cup butter
    • 1 cup water
    • 1 cup flour
    • 4 eggs


    Instructions


    1. In a saucepan heat butter and water to a rolling boil.
    2. Stir in flour. Stir vigorously over low heat until mixture leaves sides of pan and forms a stiff ball. Remove from heat.
    3. Add eggs one at a time, beating hard after each addition.
    4. Place mixture in a Ziploc gallon bag. Squeeze mixture down to the corners, snip one corner off, large enoug to squeeze mixture through. Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets.
    5. Bake at 450F. for 15 minutes. Reduce heat to 325F. and bake an additional 20 minutes.
    6. Cut a hole in the side of each cooled cream puff and with a small Ziploc bag filled with whipped cream or custard filling, fill cream puffs. Sprinkle with powdered sugar.
    7. For eclairs, follow recipe for cream puffs. Instead of squeezing round dough puffs, squeeze mixture into strips. Bake like cream puffs. Cut cooled eclairs in half lengthwise and fill with custard. Frost with chocolate frosting.
 

 

 

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