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Tiny Cream Puffs

Tummy.Tucker's picture
Ingredients
  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Rye flour/Whole wheat flour 1 Cup (16 tbs)
  Eggs 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Rye
Interest: 
Healthy

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4.05
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1423 Calories from Fat 1004

% Daily Value*

Total Fat 114 g175.2%

Saturated Fat 64.3 g321.5%

Trans Fat 0 g

Cholesterol 1087.8 mg362.6%

Sodium 777.9 mg32.4%

Total Carbohydrates 72 g23.9%

Dietary Fiber 23.1 g92.2%

Sugars 2.7 g

Protein 40 g80.9%

Vitamin A 75.9% Vitamin C

Calcium 19% Iron 57%

*Based on a 2000 Calorie diet

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Tiny Cream Puffs Recipe