From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com. Easy to make, and even easier to eat!
1 cup hot water
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat. Bring water to a boil, add butter to melt. Add flour and salt all at once and stir vigorously with a wooden spoon until mixture leaves sides of pan in a clump. Remove from heat and add eggs, one at a time, beating vigorously after each addition. Batter needs to be stiff enough to hold its shape when dropped from a spoon onto the baking sheet, spacing them 2 inches apart. Bake about 45-50 minutes. Remove at once and make a slit in the side of each puff, and then return to bake for 10 minutes more. Cool on rack, and then fill with fruit and/or pastry cream filling. To serve, place on individual dessert plates and drizzle the top with the red currant glaze. Garnish with fresh fruits.
Recipe created 1998-08-04.