CREAM PUFFS, for Dinner, Dessert, Lunch

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     This is the recipe my mother used when we were kids.  It’s the one I still use today.  It’s easy, and you can do so much with cream puffs.  I once threw a baby shower and served cream puffs instead of cake.  I offered an assortment of ice cream and each guest filled their own puff with ice cream, replaced the cover and drizzled hot fudge or caramel sauce and a plop of whipped cream on top.  The ladies went crazy over them!

 

     Here are some other great ways to fill homemade cream puffs:

          Homemade cream filling

         Lemon curd or any flavor pudding

           Tuna salad, ham salad, egg salad, etc.

           BBQ beef, pork, or chicken

INGREDIENTS:

1 cup water

½ cup butter

1 cup AP flour

¼ tsp salt

4 eggs

 PREPARATION:

In a medium sized saucepan, bring water and butter to a boil.  Sift flour and salt into boiling liquid.  Stir until a ball forms and leaves the sides of the pan.  Remove from heat and cool slightly.

Add the eggs one at a time, beating after each addition.  Drop by spoonfuls on greased sheet.

Bake at 450° F for ten minutes, then lower oven to 400° F and continue baking for twenty five minutes.  Cool before filling.

NOTE:  You can make mini cream puffs also.  Just adjust baking time.

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By Tika for CHEW WANNA EAT? © 2016

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