Cream Puffs

These are so yummy I could eat a whole batch to myself! This is an easy recipe that's a lot of fun to make:

Cream Puffs

1 cup water
1/2 cup butter or margarine
1 cup flour
4 large eggs
Sweetened Whipped Cream (about a 500 mL carton)
Powdered sugar

1. Heat oven to 400 F (200 C)

2. In a medium saucepan, heat water and butter to a rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

3. Beat in eggs, all at once, with spoon (not beaters); continue beating until smooth. Drop dough by large tablespoonfuls about 3 inches apart on lightly greased cookie sheet.

4. Bake 35-40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff; pull out any strands of soft dough.

5. Fill puffs with whipped cream; replace tops (do not fill puffs while still warm, as this will melt the whipped cream). Dust with powdered sugar. Cover and refrigerate until serving. Store remaining cream puffs covered in the fridge or freezer. (Frozen cream puffs are delicious!)

I missed the powdered sugar on this batch, just imagine that it's there.

I don't cut the whole top off, but instead leave a flap so it closes nicely. Or if you are fancy and have a garnish and cream syringe (something like this) then you can inject the cream directly into the puff. This will give you a clean more professional looking cream puff.

Try out the recipe and enjoy! Let me know what you think.