Egg-ceptional Cream Puffs with Berries
Egg-ceptional Cream Puffs with Berries
Equipment
- 1 Saucepan
- 1 Electric hand mixer or wooden spoon
- 1 Pastry bag
- 1 Baking sheet
Ingredients
- 1 Cup Water or Milk or 1/2 cup of each
- 1/2 Cup Butter cut into small pieces
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1 Cup Flour
- 4 Fresh, free-run, soya-free, Omega-3 eggs
- Mix berries
- Icing sugar to dust
Instructions
- In saucepan, combine water, butter, sugar and salt and bring to a full boil on medium heat.Add flour all at once and stir vigorously with wooden spoon/electric hand mixer, until smooth THEN stir faster! The paste will then start to turn dry and not cling to spoon or sides of pan. *Don't overcook or over stir, or dough may fail to puff. Cool for 5-10 mins.
- With hand mixer add 4 eggs, one at a time, ensuring paste is smooth and shiny before adding next egg.
- Preheat oven to 400 degree Fahrenheit.
- Use pastry bag or simply drop spoonfull of paste onto ungreased baking sheet.Before baking, lightly spray water overpuffs for light airy texture.
- Bake 10 mins at 400, then reduce to 350degree Fahrenheit for 25 mins more until golden brown and very firm to touch.
- Cool completely on rack.
- Then fill with favorite cream and mixberries and dust tops with icing sugar. Enjoy!
