1 c. water
1/2 c. butter or margarine
1 c. flour
In a small saucepan, heat water and butter to a rolling
boil. Stir in flour. Stir vigorously over low heat until
mixture forms a ball, about 1 minute. Remove from heat. Beat
in eggs, all at one time; continue beating until smooth. Drop
dough, by scant 1/4 cup onto ungreased baking sheet. Place
baking sheet uncovered in freezer; freeze until solid, about 4
hours. Remove from freezer; with spatula, quickly loosen puffs
and place in freezer bag. Seal bag and store in freezer until
ready to bake. (Storage time: 1 month.)
Heat oven to 400 degrees. Place frozen puffs 3 inches apart on
ungreased baking sheet. Bake 45 to 50 minutes or until puffed
and golden. Cool away from draft. Cut off tops with sharp
knife. Pull out any filaments of soft dough.
For a luncheon main dish, fill with creamed chicken.
For dessert, fill with ice cream and top with sundae sauce or
fresh or frozen berries.
Appetizer Puffs: Drop dough, by slightly rounded
teaspoonfuls. Freeze and bake 25 to 30 minutes or until puffed
and golden. Fill with a variety of cream cheese based filling (see sandwiches) or
as you wish.. Makes 5 dozen.
Although you can freeze the cooked puffs, these uncooked puffs will
up less freezer space, and the product will be fresh when you require it.