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Ingredients
Directions
- Combine butter, salt and 1/2 c. water; boil. Beat in flour with wooden spoon, don't beat over flame. Return to low heat till mix forms a ball and leaves the side of pan. Cold.
- Add in unbeaten Large eggs, room temperature, one at a time, beating till smooth and satiny.
- Drop by heaping Tbsp. 2 inches apart on greased baking sheet.
- Be sure oven has been preheated to 450 degrees. Bake 10 min, then lower to 400 degrees about 10 min till lightly brown.
- If beads of moisture appear on puffs after they are baked, they are moist inside and won't puff. Beating is important - it develops the gluten in the flour and gives puffs a glossy look.
- Fill with custard, pudding, creamed chicken. You can be creative for holidays.
- Don't fill puffs till cool and ready to serve - as they will be soggy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 2 servings | |
| Calories 388 | |
| Calories from Fat 249 | 64% |
| Total Fat 28.22g | 35% |
| Saturated Fat 16.15g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 381mg | 16% |
| Potassium 106mg | 3% |
| Total Carbs 24.24g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.48g | 0% |
| Protein 9.67g | 15% |
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