Making Cream Puff Puffs

I have a friend, she knows who she is! Who has been trying to make cream puff puffs (you know, the nice crispy, hollow, light outside bready part) ever since I made that batch of lemony ones, and for whatever reason, they aren't turning out. So, I made a batch today, and took lots of pictures to walk you through it!

These things are great for lots more than just cream puffs! I used the ones I made tonight to house tuna salad. They'd be good with soup, maybe to serve a casserole serving in, or chicken and dumplings or.. mmm yummy stuff!

Recipe:
1/2 Cup Water
1/4 cup butter
1/2 cup flour
2 eggs

Preheat the oven to 400f
Combine the water and butter on the stove. bring to a boil, be sure the butter melts.

Dump in the flour, and then turn off the heat on the stove.

Stir until the dough all comes together and kinda sticks and rolls into a ball mass.

Let it sit like that for 5 minutes - no more no less, just so it cools down a bit, but is still hot.
Crack in your eggs and stir or beat the living heck out of it until you get a nice smooth dough - it'll be sticky and kinda thick.


Dollop this batter in 6 blobs onto parchment paper laid on a cookie sheet, each blob about 3 inches apart.

Check that your oven has infact reached 400f at this time.
Place in oven - set the timer for 35 minutes, and leave until you hear that beep. Do not open the oven to peek at any time* - when you come back you should have six rounded golden balls.

Pull them out of the oven and as soon as you are able, cut the tops off and allow them to cool off.

Once cooler, run a knife around the inside of the ball to loosen the soft dough inside, and pull that out.
Throw that away, or, be like me and cover it in powdered sugar and eat!

Allow to cool completely and store in an airtight plastic bag if you're not using them right away.

*unless you smell smoke or hear screams of "Help! Help!" from inside the oven.