Puffies
This is a quick and easy recipe for cream puffs that can be filled with
everything from whipped cream fillings to tuna salad to fruits and
berries to ice cream to sugar-free puddings, the list is endless.
Nonstick cooking spray
3 Tbsp butter
1/3 cup water
1/4 tsp salt
1/4 cup plus 1 Tbsp whole wheat pastry flour
1 large egg
1 large egg white
Preheat the oven to 300 degrees F. Spray a large baking sheet with
nonstick cooking spray.
In a heavy pan, combine the butter, water, and salt. Bring to a boil and
reduce the heat to low.
Add all the flour at once, and stir until the globby mix begins to pull
away from the sides of the pan and form a ball (film will begin to form
in the bottom of the saucepan).
Remove the pan from the heat and let cool for about 3 minutes. Add the
whole egg and then the one egg white, one at a time, beating vigorously
after each addition. The mixture will become smooth and shiny.
While the pastry is still warm, use a tablespoon to spoon the dough onto
the prepared baking sheet, making 8 mounds.
Turn the oven up to 450 degrees, and place the baking pan in the lower
third of the oven. Bake for 15 minutes, and the dough will be well
puffed and lightly browned.
Quickly turn the oven back to 300 degrees, and bake 15 minutes longer
until golden.
Carefully cut a small slit in the side of each puffy, and allow the
steam to escape. Turn off the oven, and leave the puffs in the oven to
dry for 5 minutes. Remove and place on the racks to cool. Slice the
puffs in half, and if there's damp dough inside, hollow it out with a spoon.
Fill with your filling of choice and pop the top back on to complete
your puffy.
Makes: 8 servings
Per serving: Calories 59 (From Fat 39); Fat 4g (Saturated 3g);
Cholesterol 12mg; Sodium 87mg; Carbohydrate 4g;
Dietary Fiber 1g (Net Carbohydrate 3g); Protein 1g.
Posted by: Darlene BC <dsharple@shaw.ca>
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