| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 6 | Servings | |
INGREDIENTS
| 1 | c | Hot water |
| 1/2 | ts | Salt |
| 6 | tb | Butter @ room temperature |
| 1 | c | Flour |
| 4 | lg | Eggs |
INSTRUCTIONS
submitted by: tpogue@ids2.idsonline.com Boil water, salt, butter. Add flour, all at once. Lower heat and beat with wooden spoon for 3 or 4 minutes. Remove to mixer bowl and rest (cool) for about 2 minutes. Add eggs one at a time and beat one minute after each addition. Then beat on medium speed for 3 minutes to incorporate air into mixture. Refridgerate the dough covered for one hour. It should be good and cold. Preheat the oven for 15 or more minutes to 450F Use parchment paper on jelly roll pan and ice cream scoop to get nice size puffs on sheet. Six puffs is probably all it will hold. Bake at 450F for 15 minutes and then reduce heat to 350F and bake for 30 minutes. DO NOT OPEN OVEN DOOR during this period. As soon as the final 30 minutes is up. Turn the oven off and open the oven door leaving the jelly roll/puffs in the oven to cool for one hour. ----- Serving Ideas: Fill with anything hot or cold. Recipe Archive - 5 August 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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