1/2CUP each milk, water & butter or margarine
1/4TSP salt
1TSP sugar
1CUP flour
4 large eggs at room temperature
Cream:
2CUPS heavy whipping cream
4TBSP sugar
1TSP vanilla extract
12 blackberries
1TSP icing sugar to garnish (optional)
Preheat oven to 425F. Line a baking pan parchment paper or nonstick sheets.
In a saucepan, combine 1/2CUP milk, 1/2CUP water, 1/2CUP butter, 1TSP sugar and 1/4TSP salt. Bring to a light boil over medium heat then remove from heat and stir in your flour with a wooden spoon.
One flour is incorporated, place back over heat stirring constantly for 1 to 2 minutes to release extra moisture and to partially cook flour. A thin layer will form on the bottom of the pot and dough will come together into a ball.
Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe roughly 25-30 puffs, each 1” round by 1/2” tall rounds. Keep them 1″ apart. If you get points on the top, wet finger tips lightly with water to smooth tops out.
They were so delicious!
When the kids aren’t around Lucky gets a turn hehehe
Does your family love Cream Puffs?