INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and
water. On a piece of wax or parchment paper, sift together the flour,
salt and sugar. Bring the water and butter to a rolling boil, remove
from heat and dump the flour mixture in all at once. Stir with a
wooden spoon or paddle to incorporate. Return the saucepot to high
heat and cook, stirring, for about one minute. The mixture will form  a
ball and coat the pan with a thin film. Transfer the mixture to a
mixing bowl or standing mixer equipped with the paddle attachment.  Mix
the dough for a minute or so, on low speed, to release some of  the
heat. Add the eggs, one at a time, completely incorporating each  one
before adding the next. Fit a pastry bag with a round #5 tip and  fill
with the warm dough. Line a heavy cookie sheet with parchment  paper
and anchor it to the tray with a little dab of the dough at  each
corner. Pipe about forty to forty five 1 1/2-inch mounds about 2
inches apart on a cookie sheet lined with parchment paper. Bake for  10
to 15 minutes, until golden and puffed. Reduce heat to 350 and  bake
for another 10 minutes or until they are golden brown and there  are no
droplets of moisture in the crevices. Turn off oven and leave  the
choux to dry for another 10 minutes. Use when cool, or freeze,  wrapped
in a plastic bag, for 2-3 months. Yield: 40 to 45 cream puffs  Recipe
By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A38  Posted to MC-Recipe
Digest V1 #309  Date: Sat, 23 Nov 1996 22:39:42 -0600  From: Jackie
Bordelon <jbord@premier.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1368
Calories From Fat: 789
Total Fat: 89.4g
Cholesterol: 927.2mg
Sodium: 591.9mg
Potassium: 432.1mg
Carbohydrates: 101.1g
Fiber: 3.4g
Sugar: 5.3g
Protein: 38.8g