Choux Paste Or Cream Puffs
|Boiling water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
Put the water and butter into a saucepan.
When they come to a boil, dump in the flour all at once and stir until mixture leaves the sides of the pan.
Remove from stove; add unbeaten eggs, one at a time, beating hard with each addition.
Drop the batter by spoonfuls on a greased baking sheet 1 1/2 inches apart.
Spoon into rounded heaped-up shapes.
Bake for 30 minutes at 400 degrees, then reduce heat to 350 degrees.
Puffs are done when there are no longer any iridescent bubbles on them.
When you think they are done, remove one.
If it stays in shape, take all out of oven.
Cool; fill with custards, cream, ice cream, chicken salad, crab salad, or any desired filling.