** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put water, salt, sugar and butter into pan and heat till butter is melted.
Bring mixture to a full rolling boil over high heat, add your flour all at
once, remove pan from heat, and stir until mixture becomes a smooth, very
thick paste that clings together and comes away from the sides of the pan.
2.
Stir in eggs one at a time, until paste is smooth and shiny.
(paste may seem
thin when you begin to add the eggs, but will thicken as you continue to
stir) Let paste cool about 15 minutes.
Lightly grease cookie sheet.
3. Take a
teaspoon of paste and drop on sheet about 2" apart.
This will make about 40
miniature cream puffs.
4. Preheat oven to 400 degrees.
Bake for 25 to 35
minutes or until golden and lightweight.
5. You can split and fill when cool.
6.
Crab Filling: This is approximate amounts so can add or delete whatever you
like.
7.
Note: you can use your favorite fish, chicken or meat salad sandwich
filling.
8.
Cut your puffs and put about teaspoon of filling in each.
9. There even hollow
when you cut them open for filling.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Butter, Gluten, Natural Sweeteners allergies.
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