Ingredients

1/2 cup butter
1 cup boiling water
1 cup sifted all-purpose flour
1/4 teaspoon salt
4 eggs

Whipped cream or cream pudding filling

Method

  1. Melt butter in boiling water.
  2. Add flour and salt all at one time; stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn’t separate. 
  3. Remove from heat and cool slightly. 
  4. Add eggs one at a time, being hard after each addition until the mixture is smooth. 
  5. Fill Mirro Cooky Press, use tip number 31. 
  6. Form cream puffs 2.5-inch in diameter and 2 inches apart on greased cookie sheets. Bake at 450-degrees for 15 minutes or 325-degrees for 25 minutes. 
  7. Remove from cookie sheet and cool on a wire rack. 
  8. When cream puffs are cold, cut a hole in the side of each. Fill cream puff with whipped cream or a cream pudding filling. Put through cooky press sing tip number 23. 

Yield 12 puffs. 

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