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Cream Puff Pastry

Cream Puff Pastry


2/3 cup water
1/3 cup butter or margarine
2/3 cup flour
1/8 teaspoon salt
3 eggs


Combine water and butter in a medium saucepan; bring to a boil.

Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves the sides of the pan and forms a smooth ball.
Remove from heat and cool 4-5 minutes.

Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Shape and bake pastry immediately on un-greased cookie sheet at 375 degrees for 25-30 minutes.

When cool, scoop out the middle and fill with pudding, chicken salad, etc...

Note: These are not near as hard to make as they sound. As a matter of fact, you'll be surprised at how easy they are. John likes them filled with pudding best. I prefer chicken salad.

You could fill them with vanilla pudding then drizzle some melted chocolate chips on top or some chocolate icing. They would taste like eclairs then.

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