- 1
Ingredients
- 1 cup water
- 1/2 cup (8 tbsp) of butter (or non-dairy butter or coconut oil; please read notes regarding measurement)
- 1 cup sifted flour (I used my gluten-free flour mix*; see notes)
- 4 eggs
Preparation
Step 1
Instructions
Mix water and butter in large pan and bring to a boil.
Add flour; stirring constantly. Mixture will roll into a ball and leave the side of the pan.
Remove from heat and cool a few minutes (no longer than 5).
Add eggs, one at a time, beating thoroughly after each egg.
Drop from heaping teaspoon onto ungreased baking sheet. (I line my baking sheet with parchment paper.)
Bake at 400 degrees for about 20 – 30 minutes. Check at 20 minutes. Puffs will be a light golden brown when done.
Cool. Prepare puffs for filling by flipping over and cutting off a small circle from the bottom. There is a natural indentation from baking and this cut only takes a second. (You can see these discarded circles in the photo. Because the circles come from the bottom, they are not the “pretty” part.) Then spoon in filling of choice. I like to do mine assembly line style, doing all the cutting and then all the stuffing. If you want your puffs to be more like a petite “croissant” sandwich, you can slice off the top of the puff while it’s upright, set it aside, fill the puff, and then replace top slice. (The top slice is prettier than the bottom, which is why I discard the bottom for my method.) The top “cover” method works well for sweet, “cream” puffs; e.g., ones filled with chocolate, whipped cream.
Refrigerate until serving.
Makes about thirty puffs, depending on size. (Puffs can be made larger if desired. The ones in the photo are about 2 to 3 inches.)
Adapted from a recipe given to me by my friend Sandra.