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Cream Puffs

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  Butter/Margarine 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Regular all purpose flour 1 Cup (16 tbs), sifted
  Eggs 4 (unbeaten)

Preheat oven to 400°F.
In saucepan over high heat, melt butter with boiling water, stirring occasionally.
Turn heat low; add salt and flour at once; stir vigorously until mixture leaves sides of pan in smooth ball.
Immediately remove from heat; add eggs, one at a time, beating until smooth after each addition.
Then beat until mixture has satinlike sheen.
Drop by tablespoons, 3 inches apart, on greased cookie sheet, shaping each into mound that points up in center.
Bake 50 minutes or until golden; cool on rack.
To serve: Slice off tops: fill with ice cream or sweetened whipped cream flavored with vanilla.
Replace tops; sprinkle with confectioners' sugar; top with Hot Butterscotch Sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1548 Calories from Fat 991

% Daily Value*

Total Fat 112 g172.8%

Saturated Fat 64.2 g320.9%

Trans Fat 0 g

Cholesterol 1087.8 mg362.6%

Sodium 1275.8 mg53.2%

Total Carbohydrates 97 g32.3%

Dietary Fiber 3.4 g13.5%

Sugars 1.9 g

Protein 39 g78.1%

Vitamin A 75.7% Vitamin C

Calcium 16% Iron 52.7%

*Based on a 2000 Calorie diet

Cream Puffs Recipe