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Title: Miniature Cream Puffs
Categories: Appetizer Southern
Yield: 4 Servings
| 1 | c | Water; boiling |
| 1/2 | c | Butter |
| 1 | c | Flour, all-purpose |
| 4 | Eggs |
Pour water into a saucepan; add butter, and bring to a boil. Reduce heat; add flour all at once, stirring rapidly. Cook and stir until mixture thickens and leaves sides of pan, about 2 minutes. Remove form heat. Add eggs, one at a time, beatine thoroughly after each addition. Then beat until mixutre looks satiny and breaks off when spoon is raised. Drop by teaspoonfuls, about 1 inch apart, onto an ungreased baking sheet. Bake at 425 degrees for 30 minutes or until done; cool. Yield: 4 to6 dozen small cream puffs.
SOURCE: Southern Living Magazine, sometime in the 1979s. Typos by Nancy Coleman.
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