Tuesday, December 3, 2013

Pretty Little Puffs

For those of you that know me, I HATE TO BAKE. No really I would rather have a tooth removed, but as it goes  I often have to do it for a cooking class or a catering event. Today I am making many, many, many cream puffs. Now, this is my kind of baking. 4 ingredients, very little time, and the result is tasty little puffs of deliciousness. You can fill these little puffs with just about anything depending on how big you make them. Today I am filling them with a vanilla pudding mixture, but you could easily fill them with chocolate pudding  or fruit filling. Go savory with bigger puffs and fill them with chicken, egg, or tuna salad.

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

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

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