Appetizer Puffs
No images yet!
Log in to upload images!
Ingredients
- 1 c. water
- 1/2 c. butter
- 1/4 t. salt
- 1 c. flour
- 4 eggs
Instructions
- Boil water, butter, and salt until butter melts and begins to boil.
- Reduce to very low heat.
- With a wooden spoon, stir in flour until it pulls away from the pan.
- Remove from heat.
- Make a well and beat eggs in one at a time.
- Drop walnut size batter on cookie sheet for miniature puffs.
- Bake at 375°For 50 minutes or until golden.
- Slit open and cook 10 minutes more.
Notes
Makes 8 cream puffs, 12 eclairs, or about 25 appetizer puffs.
I like to fill them (at the last minute, before a party) with chicken salad.
- 1 c. water
- 1/2 c. butter
- 1/4 t. salt
- 1 c. flour
- 4 eggs
Recipe Notes
Use this space to write down notes about this recipe when you are making it!
Something wrong with this recipe? Report it here.
Discussion
There are no comments at this time.
Be the first to start the discussion by filling out the comment form.