Combine butter or margarine and water in a saucepan and stir over moderate heat until butter melts. Add flour all at once and stir vigorously about 1 minute, or until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add eggs, one at a time, beating thoroughly after each addition with a wooden spoon or an electric mixer. Continue beating about 1 minute until a spoonful of the mixture breaks away sharply from the rest of the mixture.
Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake in a hot oven at 425 degrees F for 35-50 minutes. Cool on a rack.
When cooled, gently split puffs crosswise and fill with pudding mixture. *I use a pastry bag and long tip. You can also cover with a chocolate glaze - melt 2 blocks unsweetened chocolate and 2 Tbsp. butter or margarine. Stir in 1 cup powdered sugar alternately with 4 Tbsp. milk. Beat until smooth and shiny. Spoon or drizzle over the top of the puffs.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.