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Cream Puff
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Rating: 4.0/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cream Puff

Recipe Tags: Ice Cream Recipes

Date Added: January 04, 2014

Ingredients:

1 Cup Water
1/2 Teaspoon Salt approximately
6 Tablespoons Butter
1 Cup Flour (00 type)
4 Eggs up to 8
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Directions:

1. Boil water, salt, butter.

2. Add flour, all at once. Lower heat and beat with wooden spoon for 3 or 4 minutes.

3. Remove to mixer bowl and rest (cool) for about 2 minutes.

4. Add eggs one at a time and beat one minute after each addition.

5. Then beat on medium speed for 3 minutes to incorporate air into mixture.

6. Refrigerate the dough covered for one hour. It should be good and cold.

7. 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.

8. 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.

9. DO NOT OPEN OVEN DOOR during this period. As soon as the final 30 minutes is up.

10. Turn the oven off and open the oven door leaving the jelly roll/puffs in the oven to cool for one hour.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten allergies.
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