Cream Puffs
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 4 eggs
  1. Preheat oven 400F. Heat water and butter to a rolling boil. Stir in flour. Stir constantly until makes a ball (about 1 minute). Remove from heat. Beat in eggs thoroughly, one at a time. Beat until smooth. Drop by Tablespoon onto baking sheet 3" apart. Bake 45-50 minutes or until puffed, golden brown and dry. Cool. Cut out tops, scoop out soft dough inside, fill with whipped cream, pudding, custard, or ? Dust with powdered sugar.
  2. If wanting smaller cream puffs (Petit choux): prepare as above, but drop dough in walnut sized pieces, bake 35-40 minutes, cool then fill with ice cream or filling of choice.
From my mother's Betty Crocker Cookbook, 1961 ed. I never make these, but have fond memories of mom making them. Someday I'll have a craving and finally make these myself...