Katie Stewart

Cream Puffs

Preparation info
  • Makes

    12

    • Difficulty

      Medium

Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Ingredients

Method

Heat the oven to 425°F (220°C) or gas no. 7. Spoon prepared choux pastry into a large nylon or cotton piping bag fitted with a ½ inch (1 cm) plain nozzle. Pipe 12 mounds about