CREAM PUFFS

This is from my Nan’s old handwritten recipe book. It works perfectly every time.

Makes approximately 12 cream puffs

         ½ cup boiling water

         1 tablespoon butter

         ½ cup self-raising flour

         2 eggs

Preheat the oven to 200°C. Line 2 baking trays with baking paper. Place the boiling water and butter in a small saucepan and bring to the boil. Toss in the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Remove from the heat and beat in the eggs, one at a time, with an electric beater until thick and glossy.

Place rounded teaspoonfuls on the prepared trays, allowing room for spreading. Bake for 10 minutes, then reduce heat to 160°C and bake for 20 minutes more or until well risen and golden brown. Remove from the oven.

Make a small hole in the side of each puff and return to the oven, door slightly ajar, until dried out completely. When cold, fill with sweetened whipped cream and dust with icing sugar or top with melted chocolate.

VARIATION

Chocolate Eclairs

Prepare the mixture as above, but instead of placing mounds of the dough on the trays, pipe logs approximately 12cm in length, again allowing room for spreading. Bake as for cream puffs and when cool fill with sweetened whipped cream and top with melted chocolate and leave to set.