Serving Size : 1
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 4 large eggs
- ice cream or whipped cream for filling
Heat oven to 400 degrees
Heat water and butter to rolling boil in a 1 1/2 qt saucepan. Stir in flour, Reduce heat to low. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from the heat.
Beat in the eggs, all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.
Bake 35 to 40 minutes, or until puffed and golden. Cool away from a draught. Cut off top third of each puff and pull out any strands of soft dough.
Fill with ice cream or whipped cream filling
NOTES : Dianne and Dennis Holland are from Michigan and love the Sander’s Hot Fudge Sauce. Dianne fills the cream puffs with a good vanilla ice cream and tops it with the heated sauce. Whipped cream and nuts could be an option. Also a sorbet filling for the diet conscious. It is really and old fashioned dessert, but SO yummy!
Recipe by : Dianne Holland
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