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Cream Puffs

6 Tbsp. / 90 mL Butter or Margarine
3/4 Cup / 180 mL Water
3/4 Cup / 180 mL All-Purpose Flour
1/4 teas. /1.2 mL Salt
3 Eggs
1-1/2 teas. / 7.5 mL Watkins Vanilla, Double Strength
Sweetened Whipped Cream

In medium saucepan, combine butter and water. Bring to a boil over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves sides of pan in a smooth ball. Remove from heat and allow to cool slightly. Add eggs one at a time, beating vigorously after each addition, until mixture is smooth and glossy. Stir in vanilla.

Preheat oven to 400°F / 205°C. Using either a pastry bag or tablespoon, form the puffs on a greased cookie sheet. Using the back of a spoon, flatten any points. Bake for 25 to 30 minutes or until golden and crisp. When done prick each puff with a knife or toothpick to release steam. Turn off heat and leave in oven 15-20 min. more. Drying is the key to successful cream puffs! Fill with whipped cream or Watkins Dessert Mix puddings. Replace tops and serve. Makes 12 cream puffs, 1 per serving.

Nutritional Information Per Serving:
Calories 100, Protein 2g, Carbohydrates 6g, Sodium 110mg, Fat 7g, Saturated Fat 4g, Cholesterol 70mg, Dietary Fiber 0g

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