Nana's Cream Puffs
1 1/2 tsp. brown sugar,
1 stick of butter,
1 Cup water,
1 Cup all purpose flour
3 eggs, 1 tsp. salt
Preheat oven to 425 degrees F. In larg saucepan bring water, butter and sugar to rolling boil over mediium high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is uncorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixing bowl. Mix at medium speed. With mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until dough is smooth and glossy and egs are completely incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls.
Bake 15 minutes, then reduce the heat to 375 degrees F. and bake until puffed up, and light golden brown, about 20 minutes more. Let cool on the baking sheet.
Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.