Title: Cream Puff Dough
Categories: Dessert
Yield: 12 Lg. puffs

1/2	c	Butter
1	c	Water
1/4	ts	Salt
1	ts	Sugar
1	c	Flour
4		Eggs

These are Zephyr light!

Put butter, water, salt, and sugar into saucepan. Heat until butter melts. Reduce heat. Stir in flour until ball forms. Remove from heat and put into mixer bowl. Beat in eggs one at a time. Put dough into pastry tube with a 1/2-inch nozzle. Squeeze out 1/2" for miniature cream puffs (or 3 inches for eclairs, or 2 inches balls for cream puffs) onto ungreased cookie sheets.

Bake in preheated oven (450ø) for 15 minutes, then reduce heat to 350ø F. and bake miniatures for 5 minutes, eclairs for 20 minutes, and cream puffs for 25 minutes. Cool away from drafts. Cut off tops and pull out soft dough. Fill and replace tops. Dust with confectioners' sugar. Refrigerate.

Makes 12 large cream puffs. Filling: May be vanilla pudding, whipped cream, custard.

Farmer's Daughter Cookbook by Kandy Norton Henely From: Teri Chesser Date: 08-01 Cooking

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