These cream puffs always come out tall and pretty, and go well with either a sweet or a savory filling.
Ingredients
1 cup water
100 gr. margarine (or butter)
1 tsp. sugar
pinch of salt
1¼ all-purpose GF flour (Tami, or another), or plain flour
4 large eggs, for the GF version, you will need to add 1-2 eggs to achieve the same results
Preparation
Preheat your oven to 190C/375F.
In a small pot over medium heat, heat the water, butter, sugar and salt until fully melted into cohesive liquid (do not bring to a boil).
Add all the flour at once and quickly mix with a wooden spoon until a ball forms, separating from the pot sides.
Remove from heat and let cool for 5 minutes, while mixing.
Add the eggs one at a time – whisk quickly until egg is fully incorporated, then add the next one.
When you add an egg, it will look like your dough has fallen apart, but as you continue whisking it will come together again.
Transfer the dough into a piping bag, or use a spring-release ice cream scoop.
On a baking tin lined with baking paper, pipe/place 5cm/2″ balls, spaced 3cm/1″ apart.
Bake for 20 minutes (do NOT open the oven in the middle).
Remove from oven, separate immediately from the baking sheet and place over an oven rack to cool to room temperature.
