Ingredients
1 c. water
1/2 c. butter
1/2 tsp. salt
1 c. flour
4 eggs
Directions
Preheat oven to 400 degrees. Heat water, butter and salt in saucepan over high heat to full rolling boil. Take off heat and quickly stir in flour, mixing fast until mixture ends up in a ball. Place mixture in mixer bowl, attach flat beater and turn to speed 2. Add one egg at a time beating for 30 seconds after each egg. Stop and scrape contents in bowl before turning mixer to speed 4 and beating for 15 seconds. Make ¼-size cupfuls of dough into 12 mounds, 2 inches apart on greased cookie sheet. Bake for 30-35 minutes until golden brown and puffy. Cool completely on wire rack. Cut cream puffs in half and serve with your child’s favorite pudding or whipped cream. You can also mix Cool Whip with Hershey syrup for a great filling.
Yield
Nutrition
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