Cream Puffs

Courtesy Kendra Benson

INGREDIENTS
1 c water
1/2 c butter
1 c flour
4 eggs
1/4 t salt
Fillings of your choice (ie: puddings, fruit)
Powdered sugar, for dusting

DIRECTIONS
Heat over to 400 degrees.

Heat water and butter to a rolling boil. Stir in flour and salt. Stir vigorously over low heat about 1 minute or until mixture forms a ball. remove from heat. Beat in eggs all at one time. Continue beating until smooth.

Drop dough by scant 1/4 cupfuls (for mini puffs, use a heaping tablespoon) 3" apart onto an ungreased baking sheet.

Bake for 35-40 minutes or until puffed and golden. Cool on a wire rack.

For large puffs, cut off tops and pull out any filaments of soft dough. Fill with filling of your choice. Replace tops and dust with powdered sugar.

For small puffs, fill a pastry bag with your filling and pipe into puff with a filling tip.