OKLAHOMA CITY- Cream Puffs are an easy, impressive way to showcase your culinary skill. They may be filled with sweet or savory; think outside the box!
The traditional Chantilly Cream is fantastic, but chilled salads such as shrimp, chicken or tuna are an appreciated surprise. Berries and custards, mousses, fruit pie fillings and even bacon with softened cream cheese also work well. Get creative and enjoy!
1 C water
1 stick butter (the chef prefers unsalted; in either case, must be real butter)
1/4 t salt
1 C flour
Preheat oven to 400
Lightly sift together salt and flour.
In a medium saucepan, melt butter. Add water and bring to a rolling boil. Remove from heat and add flour. Using spatula, mix thoroughly until mixture forms a "ball."
Transfer "ball" to bowl - use either an electric mixer or a stiff whisk and whisk in eggs, one at a time, blending thoroughly between each egg. Drop by teaspoon (1") or tablespoon (2") on ungreased cookie sheet. Bake at 400 for 15-20 minutes until golden brown. *Allow to cool thoroughly, uncovered. Best method is to remove from cookie sheet and cool on wire rack. Do not refrigerate. May cover, but only after thoroughly cooled. Fill as close to serving as possible.