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Ingredients
Directions
- In a medium saucepan heat butter in the boiling water. Ad flour and salt all at once. Stir vigorously by hand till the flour is well blended.
- Cook and stir flour mix over medium heat till the mix forms a smooth ball which holds together and doesn't separate. Remove from heat and cold for 10 min. (This short cooling period prevents the Large eggs form cooking before they can be blended into the batter.)
- Add in the Large eggs, one at a time, to the batter, beating vigorously about 1 minute till smooth after each addition. When beating is complete, batter should appear smooth and thick, and be slightly sticky to the touch.
- Drop batter by heaping Tbsp. onto a greased baking sheet, using about 1/4 c. batter for each. Space puffs about 3 inches apart. A rubber spatula can be sued to push the sticky batter from the spoon.
- Bake puffs at 400 degrees for 30-35 min or possibly till golden and puffy. Remove puffs from oven. With serrated knife, split puffs in half horizontally, removing any soft dough inside. Cold thoroughly on wire rack. Fill with pudding and Cold Whip or possibly ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 166 | 64% |
| Total Fat 18.81g | 24% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 254mg | 11% |
| Potassium 71mg | 2% |
| Total Carbs 16.16g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.32g | 0% |
| Protein 6.45g | 10% |
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