9 JAN

Cream Puffs

Mrs CA Lamont, Wagga Branch

MAKES ABOUT 12

250 ml (1 cup) water

50 g butter, chopped

150 g (1 cup) plain flour, sifted

3 eggs, beaten

whipped cream, to fill

Preheat oven to 200°C. Line a baking tray with baking paper.

Boil the water with the butter in a saucepan. Reduce heat to medium. Working quickly, add the flour and stir vigorously with a wooden spoon until the mixture forms a thick, smooth paste that leaves the side of the pan. Pour into a bowl and cool slightly.

Beating constantly, add the egg a little at a time, until the mixture has a heavy dropping consistency – you may not need all the egg. Drop tablespoons of the mixture onto the tray, leaving space between each.

Bake for 20 minutes – don’t open the oven or puffs may collapse. Transfer to a wire rack to cool.

Slit the cooled puffs open with a knife and fill each with whipped cream.