Puffs

Puffs

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"Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!"

Ingredients {{adjustedServings}} servings 39 cals

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
  2. In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
  3. Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
  4. Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Tips & Tricks
Ashley & Whitney's Popcorn & Pretzel Snack Mix

Toss your favorite snack foods with melted chocolate and bake.

How to Make Stuffed Mushrooms

Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.

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Reviews 43

  1. 54 Ratings

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NUKA1
5/17/2007

This turns out great. Just couple of pointers:1) beat eggs first and drizzle in a little at a time; 2)don't grease cookie sheet or puffs will flatten - use parchment paper instead; 3)bake at 425 for 10 mins then reduce to 350 and bake for another 15-20 mins or until moisture disappears 4)once moisture disappears, turn off the oven and crack open the door but leave them in a little longer to dry out completely;5)puncture small hole on side to allow any excess steam out before cooling completely on rack- this prevents soggines.

mayura
1/21/2007

I stuffed these with sweet custard, and they tasted just like my fav puffs from a bakery around here... however, I just don't see how you can get the 20 puffs from this recipe, first time I tried it they were too small, hardly rose or puff up, therefore were impossible to stuff.. plus since they were so small, they burned =( but second try, I made 10 instead, they turned out the perfect size. ^-^ remember that, and you'll have great results!

AKAUNE
11/7/2003

I've made these puffs quite a few times since I found it here and they are absolutely perfect. Once you get the timing of your oven right, you have the perfect puffs to fill with whatever you want. I can't resist eating them all by themselves!! Light, airy, creamy. I dust my baking pan very lightly with salt before dropping the dough onto them. Thanks!