Directions:
- Preheat the oven to 400°F Lightly grease (or line with parchment) two baking sheets.
- Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
- Add the flour all at once, stirring vigorously until the mixture smoothes out and follows the spoon around the pan; this should take less than 30 seconds.
- Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.
- Transfer the dough to a mixer, and beat in the eggs one at a time; the mixture will look curdled at first, but when you add the last egg it should become smooth. Beat for 1 minute after adding the last egg. You'll have a stiff, smooth batter.
- Drop the dough by teaspoonfuls (about the size of a chestnut) onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 1/2 to 2 between them; they're going to expand to about the size of a golf ball.
- Bake the puffs for about 20 minutes, till they've puffed, they're a medium golden-brown, and they look dry.
- Remove baked puffs from the oven, and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy. Return the puffs to the oven for 5 minutes, then remove from the oven, and transfer to a rack to cool.
- To fill puffs: Combine all of the filling ingredients, stirring till it's begun to thicken. Refrigerate until set, about 1 hour. Pudding can be made ahead; puffs are best filled just before serving.
- Gently open each puff along a natural fault line; you'll see where they want to split. Fill bottom half of each puff with 2 measured teaspoons of filling, and replace with top half. Too fill puffs fuller, see tip at right.
- Sift confectioners' sugar atop puffs just before serving. For pink sugar, combine sugar with red food coloring in a blender or food processor (a mini processor works well here). Rub the pink sugar through a sieve onto the puffs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.54 Kcal (387 kJ) | ||
| Calories from fat | 42.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 41.48mg | 14% | |
| Sodium | 62mg | 3% | |
| Potassium | 45.7mg | 1% | |
| Total Carbs | 10.18g | 3% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Eclairs I
Water, Butter, Salt, All-purpose flour, Eggs and 7 more.. -
Chocolate Eclairs
Water, Butter, cubed, Salt and 13 more.. -
Chocolate-Frosted Eclairs
Water, Butter, Salt and 12 more.. -
Almond Cream-Puff Ring
Water, Butter, Salt, All-purpose flour, Eggs and 8 more.. -
Almond-Cream Puff Ring
Water, Butter, Salt, All-purpose flour, Eggs, Cold milk and 7 more.. -
Vanilla Cream Puffs
Water, Butter , no substitutes please, Salt and 10 more.. -
Almond-Cream Puff Ring
Water, Butter, Salt and 12 more.. -
Eclair Torte
Water, Butter, Salt and 7 more.. -
Vanilla Cream Puffs
Water, Butter, Salt and 12 more.. -
Cheesy Gougeres
Water, Unsalted butter, cut into tbsp, Salt and 6 more.. -
Mini Hot Dogs in Cheddar Buns
Water, Unsalted butter, cut into 1/2-inch cubes, Salt and 5 more.. -
Cheddar Dill Puffs
Water, Unsalted butter, cut into tbsp pieces, Salt and 4 more.. -
Basil Parmesan Puffs
Water, Unsalted butter, cubed, Salt, All-purpose flour and 3 more.. -
Party Crab Puffs
Water, Butter, cubed, Salt, All-purpose flour, Eggs and 7 more..
Also Try
-
-
Pink Sweeties (Pretty Pink Almond Cookies)
Butter, Sugar, Eggs, Almond extract, Flour, Baking powder and 5 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
