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Instructions |
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Heat water, salt and butter to a rolling boil; reduce heat.
Tip in flour and stir vigorously over low heat until mixture
forms into a ball, about 1 minute.
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Remove from heat.
Add in eggs, one at a time, while beating until dough mixture is
smooth.
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Heat oven to 200 °C.
Use rounded teaspoonfuls (to tablespoonfuls, depending on the size
you like) to make mounds of dough set about 2 inches apart on an
ungreased cookie sheet.
Bake puffs until they are puffed and golden brown, 20 to 30
minutes. Cool.
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Slit each puff halfway and put in the custard filling.
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| Serving
Suggestions |
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a tip to have the puffs not fall is to leave the puffs in the oven to cool down there and this will help to hold up the shape of the puffs.
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Originally Submitted
10/22/2014
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