1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

In large saucepan, combine butter and water over high heat and bring to a hard rolling boil. Add flour and salt; reduce heat and cook and stir over medium heat until mixture forms a ball and cleans the sides of the pan.

Remove from heat and let stand for 15 minutes. One at a time, beat in the eggs, making sure that each egg is fully mixed in before adding the next. Using an electric mixer will make this process easier, but you can use a wire whisk.

Line a cookie sheet with parchment paper. Drop batter by heaping tablespoons, 4 inches apart, to make 12 puffs. Bake at 425 degrees for 20-30 minutes or until cream puffs are puffed and golden brown. Pierce a small hole in the side of each with a toothpick; remove from pan and let cool completely.

When cold, cut the tops off and remove any filaments of dough. Fill with your favorite pudding; replace tops and sprinkle with powdered sugar. Makes 12 cream puffs.



Carla Olson Gade said...

This sounds toooo good!

Spoon and Chopsticks said...

Nice recipe, Lynne.

Thanks for your comment on my blog.

A small advice from me: I can see your recipes lack photos. If you could add photos to your recipes, it will make your recipes so much better and your readers will be able to see the end result.

Will be back.


Lynne said...

Thank you, Spoons and Chopsticks!
I greatly appreciate you leaving me advice!! I would love to post photos, but am not doing much baking these days since I am chronically sick. So I can't take pictures. I will work on it though to maybe snap a few when my husband makes meals. I will encourage my daughter to bake more. But the kitchen is a disaster afterwards :)
I baked and cooked for many years, my favorite hobby, and loved every minute. Thank you for joining. I look forward to learning more from you!

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