Tricia Deneault's Cream Puff Pastry

1cupsifted flour
4.eggs, beaten separately

Bring water and butter to a roiling boil.

Put heat to low and all at once add one cup of sifted gold medal flour. It gets thick right away, though not as thick as play dough. Stir for one minute and remove from heat.

Beat in, one at a time, four beaten eggs by hand.

Pour into greased muffin pan.

Bake at 400 degrees for 45-50 minutes.

When cool, fill with cream or whatever.

Makes 8 large puffs.

Copyright © 2002, Mary S. Van Deusen