Easy Cream Puffs
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Sweetened whipped cream||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Icing sugar||1 Tablespoon|
Heat oven to 400 degrees.
Put water and butter in medium-size saucepan.
Set over high heat and bring to a full rolling boil.
Turn heat to low.
Add flour all at once and stir vigorously until mixture leaves sides of pan and forms into a ball (about 1 minute).
Remove from heat.
Add eggs, one at a time, beating well after each addition.
Continue beating until mixture is smooth and velvety in appearance.
Drop mixture by large spoonfuls on ungreased cookie sheet, making 8 to 12 mounds.
Leave 3 inches between mounds.
Bake 45 to 50 minutes or until puffed, golden brown and dry and firm to touch.
Cool on cake rack.
Cut tops from puffs at serving time.
Pull any moist filaments from inside.
Fill with sweetened whipped cream.
Replace tops and sift icing sugar over.