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|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Creme patisserie||2 Cup (32 tbs)|
|Chocolate sauce||1 Cup (16 tbs) (Recipe Follows)|
Calories 2228 Calories from Fat 1447
% Daily Value*
Total Fat 162 g249%
Saturated Fat 93.3 g466.6%
Trans Fat 0 g
Cholesterol 1366.1 mg
Sodium 475.5 mg19.8%
Total Carbohydrates 151 g50.3%
Dietary Fiber 4.8 g19%
Sugars 76 g
Protein 45 g90.1%
Vitamin A 54.8% Vitamin C
Calcium 37% Iron 81.4%
*Based on a 2000 Calorie diet
Add flour to butter mixture all at once, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball.
Remove from heat, and cool about 5 minutes.
Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.
Drop batter by rounded teaspoonfuls 2 inches apart on ungreased baking sheets.
Bake at 400Â° for 25 minutes or until golden brown and puffed.
Cool away from drafts.
Cut top off cream puffs; pull out, and discard soft dough inside.
Fill bottom halves with about 1 1/2tablespoons Creme Patisserie, and cover with top halves.
Arrange cream puffs in a mound on serving platter, and drizzle with chocolate sauce.
Serve immediately or refrigerate.