Norene Gilletz

Cream Puffs

Choux Pastry

Preparation info
  • Yield:

    15

    medium or 30 miniature puffs.
    • Difficulty

      Easy

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About

Fill cream puffs with sweetened whipped cream or Crème Pâtissière and dust the tops with icing sugar. Also delicious filled with ice cream and served with hot chocolate sauce!

Ingredients

  • ½ cup butter or tub margarine
  • 1 cup water
  • 1

Method

Preheat oven to 425°F.

Combine butter or margarine, water, sugar and salt in saucepan. Bring to a boil, stirring occasionally. As soon as butter is melted, remove from heat and dump in flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from sides of