Combine butter, water and salt into pot.
Turn the burner on and set on medium heat.
Once the mixture is at a boil take it off the stove.
Add your cup of flour to the mixture.
Mix the flour in. ( NOTE: preheat your oven to 375 degrees)
Don't fret! This is suppose to happen! You're done when its all clumped together and nothing is remaining on the sides.
Now for the next part I cheated :) I suggest you do too! Dump your mixture into a mixer.
If you don't have one you can use a hand mixer like this..if you don't have either just dont bother making this recipe...or have a bionic arm haha.
Add one egg (4 total) in at a time and mix it thoroughly into the mixture before you add the next one.
Mix er' up!
Once you're done you should have a gooey consistency. For those who are notorious for eating batter while you cook. DON'T! It doesn't taste good haha. (it'll taste much better baked)
Get out your spray oil or butter.
Make sure you grease up your cookie sheets well!!
Take a spoon, like this one preferably, or similar. (you can see the first batch of puffs!)
Take a rubber spatula.
Scoop up the mixture with the spoon and then use the spatula to scrape it off the spoon. (my hand had my iPhone in it)
You'll only be able to get six total on one sheet. Spaced like so.
The batter should make almost exactly 1 dozen.
But for any excess add it on to the piles that are smaller.
Slide them into your oven that was preheated to 375 degrees.
Wait 50 minutes!
Now we need to make the cream that goes in our puff!
Combine sugar, flour, salt, and milk into pot.
Turn burner on to medium-low heat.
Whisk the ingredients together! Do it often! If you don't the sugar will burn!
Your puffs should be huffin and puffin! :)
Your mixture should be bubbling. The next step is to add the six egg YOLKS!
You're mixture should be yellowish now.
Turn the heat down to low. Let the mixture cook for about 5 more minutes.
Turn off the stove and let cool. Make sure you cover the pot. If you want to speed the cooling process up, fill your sink with cold water and set the pot in it.
Put the mixture into the fridge to cool for about an hour or two.
During this time you can saw the tops off your puffs!
Make sure they're completely hollow. Rip out excess dough.
Then fill it with your cream and enjoy!
The cream isn't exactly what you'd imagine. It's more of a pudding. A scotch pudding. It's still very good but if you want the white fluffy ideal cream puff you could fill it with whip cream instead.
- 1/2c Butter
- 1.0c Water
- 1/4tsp Salt
- 1.0c All purpose flour
- 4.0 Eggs
- Oven at 375 degrees
- Wooden spoon
- 3/4c Sugar
- 1/4c All purpose flower
- 1/4tsp Salt
- 1/2c Milk
- 6.0 Egg YOLKS