Preheat oven to 425 degrees. Bring water and butter to boil, turn
down heat, add flour and spice all at once and beat vigorously for 2
or 3 minutes. The dough will form into a mass.
Add eggs one at a time and blend until smooth. Spoon onto baking
sheet 2 inches apart, using small amounts to make hors d'oeuvre
shells and larger amounts for dessert shells.
Bake 20 minutes for larger pastries, and less for smaller ones. They
will double in size. When baked, remove and pierce side to let out
steam.
When cold, fill shells with a French cream for dessert.
Originally Submitted
12/14/2009
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