Classic Cream Puffs Recipe
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The classic French pastry becomes an unbeatable treat when filled you're your favorite sweet or savory ingredients.
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1 cup water
3 ounces butter - cut into pieces
1 cup flour
4 eggs - large in size
1/8 teaspoon nutmeg
Preheat oven to 425ÂºF.
Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
Remove mixture from heat and beat in eggs, with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
If making small pastries, drop by tablespoonfuls two inches apart onto a baking sheet. If making large pastries, use double the batter and drop them three inches apart.
Bake 20 minutes for larger pastries and a little less for smaller ones or until lightly browned. As the crust browns, the inside opens up (Undercooking results in a sticky inner dough and a less open texture).
Remove from oven, pierce the side of each to let the steam out and set aside to cool.
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