From Paulette Vickery's Recipe Collection

Cream Puffs

breads, desserts

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 teaspoon salt
4 each eggs

In saucepan, melt butter in boiling water. Add flour and salt all at once. Stir vigorously. Cook and stir till mixture forms a ball that does not separate. Remove from heat, and cool 10 minutes. Add eggs, 1 at a time, beating after each addition, till smooth. Drop batter onto greased baking sheet, using 1/4 cup batter for each cream puff. Space puffs about 3 inches apart. Bake at 400 degrees, 30-35 minutes, or till golden and puffy. Remove from oven. Using serrated knife, split warm puffs in half horizontally, removing any soft dough inside. Cool thoroughly on wire rack. Makes 10-12 puffs. Freeze for later use. To thaw, let puffs stand at room temperature, for 1 hour.

Yield: 12 servings



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