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Ingredients:
(NOTE: have eggs at room temperature)
- 1 cup flour
- 1/8 teaspoon salt
- 1 Tablespoon sugar (if puffs are to be used with a sweet filling)
- 1 cup water or milk
- 1/3 cup margarine
- 4-5 eggs
| Instructions:
Mix together flour, salt and sugar. Set aside.
Place in a heavy pan the water or milk and margarine and bring to a boil. When this starts
boiling, add the flour mixture into the water in one fell swoop and stir quickly with a wooden
spoon. It looks rough at first, but suddenly becomes smooth. At this point you stir faster. In a
few minutes the paste becomes dry, does not cling to the spoon or the sides of the pan and when
the spoon is pressed on it lightly, it leaves a smooth imprint. DO NOT OVER COOK, for then
the dough will fail to puff. Remove pan from heat for about 2 minutes. It never returns to the
heat and this is why, to cook properly, the eggs must be at room temperature. Add the eggs, one
at a time, beating vigorously after each addition. Continue to beat each time until the dough no
longer looks slippery. Use a spoon or pastry bag to form puff. A small dab, about the size of a
golf ball will make a cream puff. If you want to make eclairs, make a small line with the dough,
about 3 inches.
Bake at 400 for 10 minutes. Reduce heat to 350 and bake for 25 minutes longer. They are done
when they are quite firm to the touch. Cool. Cut in half and add filling.
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