Cream Puffs Recipe

1 cup boiling water

1 cup flour

½ cup butter (1 stick)

3 eggs, unbeaten

1/8 teaspoon salt

Add butter and salt to boiling water and stir over medium heat until butter is melted and mixture boils again.

Add the flour, all at once, and stir vigorously until the mixture leaves the sides of the pot.

Remove from heat and let cool for about 20 minutes – THIS IS VERY IMPORTANT.

Transfer cooled mixture to a large mixing bowl. With an electric mixer, beat in one egg at a time, beating thoroughly after each addition.

Using a tablespoon, place dollops on an ungreased cookie sheet – you should have about 14 or 15 cream puffs.

Place the cookie sheet in the center of a preheated 450 degree oven for 20 minutes.

Without removing the cream puffs, turn the oven down to 350 degrees and bake for an additional 20 minutes.

Remove from oven and transfer puffs to a rack to cool. Cool thoroughly!

When the puffs are completely cooled, cut the top off of each puff and fill with vanilla pudding.

Frost the top with fudge frosting. You can change fillings or toppings of your choice.

It’s really good with chicken salad.

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Posted in Uncategorized, Unleavened Cookbook.

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