Serves: 6
Total Calories: 116
1. Heat oven to 425°F. Grease cookie sheet. In medium saucepan, combine water and margarine. Bring to a boil over medium heat. Stir in flour and salt cook, stirring vigorously until mixture leaves sides of pan in smooth ball. Remove from heat.
2. Add eggs 1 at a time, beating vigorously after each addition until mixture is smooth and glossy.* Spoon 6 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.
3. Bake at 425°F. for 30 to 40 minutes or until golden brown. Remove from oven prick puffs with sharp knife to allow steam to escape. Remove from cookie sheet cool 1 hour or until completely cooled.
4. Split cream puffs if desired, remove any filaments of soft dough. Fill with ice cream, whipped cream or pudding. If desired, top with chocolate sauce.
TIP: * An electric mixer at medium speed can be used to beat in eggs. Beat for 1 minute after each addition until smooth and glossy. Do not overbeat.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 130 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 70 mg 23% * Sodium: 200 mg 8% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 2 Fat or 1/2 Carbohydrate, 2 Fat
Variations
Eclairs: Drop dough into 12 long ovals about 1 inch wide. Bake at 425°F. for 20 to 25 minutes. When cool, fill with prepared vanilla pudding and drizzle with Chocolate Glaze (page 382).
Yield: 12 eclairs
Miniature Cream Puffs: Drop dough by tablespoons, making 20 small cream puffs. Bake at 425°F. for 15 to 20 minutes.
Yield: 20 cream puffs
Praline Cream Puffs: Prepare and bake 6 cream puffs as directed above. When cool, fill with vanilla ice cream. Drizzle with warm caramel ice cream topping sprinkle with chopped pecans.
See Cook's Note: About Cream Puffs
This Cream Puffs recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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