© DVO
| 1/2 cup butter |
| 1 cup water |
| 1/2 tablespoon sugar |
| 1 cup flour |
| 4 eggs (room temp*) |
Preheat oven to 375 and line cookie sheets with parchment. Combine butter, water, and sugar in large nonstick sauce pan over medium heat stirring frequently. Once it comes to a boil remove from heat and stir in flour. Bring pot back to burner on medium heat and stir constantly for 2 minutes with a spatula or wooden spoon, the dough should start forming a ball. Transfer dough to mixing bowl and let cool for 5 minutes. Turn on stand mixer or hand mixer and beat at low to medium speed adding one egg at a time until each is well blended in. Once all eggs are incorporated continue to beat for 10-30 seconds or until the dough is smooth and glossy. Use a small or medium cookie scoop to form cream puff shells on parchment lined cookie sheet. Make sure each shell is about 2 inches apart. If desired smooth any bumps on the top with a fet finger. Bake at 375 on the middle rack for 20-25 minutes or until golden brown. Turn the oven off and open the door to release the heat and steam. Let the shells dry in the oven with the door closed for an additional 10 minutes. Transfer shells to cooling rack to cool completely. Store in airtight container until ready to serve.
*Can get eggs to room temp quickly by immersing uncracked eggs in a bowl of warm water or cracking the eggs into a bowl and letting them sit for a few minutes.
Adapted from Mels's Kitchen Cafe: http://www.melskitchencafe.com/amazing-mini-cream-puffs/
© DVO
