You'll be amazed at how easy it is to make your own cream puffs (also known as choux [shoo] pastry). Tips: Once the water-and-butter mixture comes to a full rolling boil, it's time to pull it off the heat. Drop dough onto a baking sheet using a coffee scoop--most measure 1/8 cup. You can also fill the puffs with pudding. This recipe was adapted from Children's Quick & Easy Cookbook by Angela Wilkes (DK Publishing, Inc., www.dk.com, $16.99).
Southern Living JANUARY 2006
Grease a large baking sheet with 1 teaspoon butter; sprinkle evenly with 1/2 teaspoon water. Set aside.
Stir together flour and sugar.
Bring 3/4 cup water and 1/3 cup butter to a boil, stirring constantly, in a saucepan over medium-high heat; remove from heat, and quickly stir in flour mixture. Beat mixture with a wooden spoon until mixture is smooth and leaves the sides of pan, forming a ball of dough. Gradually add beaten eggs to dough, beating well until mixture is smooth and glossy. Drop dough by rounded 1/8-cupfuls (about 14 mounds) evenly onto the prepared baking sheet.
Bake at 400° for 20 minutes or until puffy and golden brown. Pierce 1 side of each cream puff with a knife to allow steam to escape; let cool on baking sheet on a wire rack.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Cut each cream puff in half horizontally. Fill bottom halves evenly with whipped cream mixture; top with top halves. Drizzle with Chocolate Sauce, and serve immediately.
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