Cream Puffs - Recipe from Better Homes and Gardens New Cookbook
Yield - 12
1 Cup Water
1/2 Cup Butter
1/8 teaspoon salt (although if you are using salted butter sticks you can skip this and you won't really notice)
1 Cup All-Purpose Flower
1: Preheat oven to 400 degrees. Grease a baking sheet.
2: In medium saucepan combine the water (*tip - measure water carefully), butter, and salt. Bring to boiling. (*tip - add flour as soon as it boils, if you wait the water will evaporate and it won't mix right) Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball.
3: Remove from heat. Cool for 10 minutes (*tip - set a timer, you want to be as close to 10 minutes as possible).
4: Add eggs one at a time (*tip - for best results use large eggs), beating well with a wooden spoon after each addition.
5: Drop 12 heaping tablespoons of dough onto prepared baking sheet.
6: Bake for 30 - 35 minutes or until golden brown and firm; cool. (*note - my oven only needed 30 minutes, so I would set my timer for that and then add time if you need to)
7: Cut tops from puffs; remove soft dough from inside.
8: Fill with filling, replace tops. (*tip - only fill puffs if you are ready to serve, otherwise, just store in refrigerator until ready)
*NOTE - for mini puffs drop dough in rounded teaspoons 2 inches apart. Bake for 25 minutes (keep remaining dough covered while first batch bakes). Yield - About 30
3 8oz packages of cream cheese
1 26.5 oz Nutella
1: Beat cream cheese, add Nutella to taste. *Note - Nutella will make the filling more runny, so pay attention as you add.
2: Fill a decorating bag, use a round tip, fill each puff to desired fullness