Rina Laurence
Ingredients:
- 1/2 C butter
- 1 C water
- 1 C flour
- 4 eggs
- vanilla pudding mix or cream cheese for filling
Instructions:
- Preheat oven to 375°F
- Melt butter and water to a rolling boil
- Stir in flour vigorously over low heat until mixture turns into smooth and non sticky dough (around 1 minute). Remove from heat, let cool.
- Beat in eggs (one at a time) with a mixer until thick creamy batter forms
- Pipe onto ungreased sheet. Make sure to give enough space between the piped choux
- Bake for 20 minutes until golden and puffy. Let cool in the oven.
- cut and fill out with pudding or cream cheese
makes 25 medium cream puffs
