Filled Cream Puffs
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Ingredients:
½ cup water
4 tablespoons butter
½ cup flour
2 eggs at room temperature
Preheat oven to 375 degrees
Combine the water and the butter in a saucepan and bring to a boil. Remove from the heat and stir the flour in all at once. Use a wooden spoon and stir vigorously until completely blended.
Return to moderate heat and continue to stir constantly until the dough leaves the sides of the pan and forms a ball. Remove from heat and let cool for about 5 minutes. Add the eggs, one at a time beating hard until the dough is smooth. Place rounded teaspoons of dough onto an ungreased cookie sheet about 1 inch apart. Bake for about 30 minutes until the puffs are golden. Cool slightly and carefully slice off tops. Pinch out any dough remaining in the center. Cool on rack and set aside at room temperature until ready to fill.
If the filling you choose must be refrigerated, it is best to assemble the puffs as close to serving time as possible. The pastry will stay crisper if it is not refrigerated.
Filling suggestions:
Mango or other preserves folded into whipped cream
Lemon curd
Dribble with chocolate or dust with confectioner's sugar
