Microwaved Cream Puffs
|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Pastry cream||1 Cup (16 tbs) (prepared)|
In 2-quart casserole, combine water and butter.
Microwave at HIGH (10) 2 to 3 minutes until mixture boils.
Beat in flour and salt until dough forms a ball and leaves the sides of the bowl.
Microwave at HIGH (10) 1 minute.
Insert metal accessory rack.
Preheat oven to 400°F.
Add eggs to flour mixture one at a time, beating with an electric mixer until smooth and glossy.
Drop batter in 6 mounds onto ungreased cookie sheet.
Bake for 20 to 25 minutes.
Cut slit in side of each puff to allow steam to escape.
Bake 10 minutes longer.
Remove from cookie sheet and cool on metal cake rack.
To fill puffs, slice off tops.
Spoon pastry cream into center; replace tops.