"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/4 POUND OF BUTTER 1 CUP OF WATER 1 PINCH OF SALT 1 CUP OF FLOUR 5 EGGS
Bring water, butter and salt to a boil. Add flour and cook until it forms a mass in center of pan. Remove from heat and add eggs one at a time. Beat well after the addition of each egg. Drop on cookie sheet, makes 12 cream puffs. Bake at 425 for 20 minutes. Reduce heat to 375 and bake for 25 minutes. Turn off heat and leave in oven with door open until cream puffs are just warm.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.