Tiny Cream Puffs
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Rye flour/Whole wheat flour||1 Cup (16 tbs)|
Bring water, butter and salt to a boil in a medium-size saucepan.
Remove pan from heat.
Add flour all at once, stirring hard with a wooden spoon.
Lower heat and continue to cook dough, stirring constantly, for a minute or two to make sure flour is cooked.
Transfer dough to bowl of electric mixer.
Add eggs, one at a time, beating well after each addition.
Drop dough by teaspoon onto a lightly buttered cookie sheet, leaving 1 inch between each puff.
Bake in preheated oven for 25 to 30 minutes or until they are quite firm.
Loosen carefully with spatula and cool on wire rack.
Store in a cool dry place until time to split and fill them.
Filling should be done just before serving to prevent them from getting soggy.