Serves: 5
Total Calories: 277
Preheat oven to 400° F. Break eggs into a small bowl set aside.
In a medium saucepan over medium heat, bring water and butter or margarine to a rolling boil reduce heat to low. Add flour all at once and stir vigorously with a wire whisk or wooden spoon for 1 minute or until the mixture forms a ball. Remove from heat. Add eggs all at once and continue beating until mixture is smooth. Drop dough, 1 teaspoonful at a time, about 1 1/2 inches apart, onto ungreased baking sheets. Bake for 22 to 25 minutes or until golden brown. Remove from baking sheets cool on wire racks away from drafts.*
To serve, cut tops from Petits Choux fill with desired filling.
* Petits Choux can be frozen. To re-crisp, place in preheated 350° F. oven for 5 to 10 minutes cool.
This Petits Choux (Tiny Cream Puffs) recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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