Laun/Pruett Recipe Collection
Appetizer puffs

1 c. water
1/2 c. butter
1/4 t. salt
1 c. flour
4 eggs

Boil water, butter, and salt until butter melts and begins to boil. Reduce to very low heat. With a wooden spoon, stir in flour until it pulls away from the pan. Remove from heat. Make a well and beat eggs in one at a time. Drop walnut size batter on cookie sheet for miniature puffs. Bake at 375 degrees for 50 minutes or until golden. Slit open and cook 10 minutes more. Makes 8 cream puffs, 12 eclaires, or about 25 appetizer puffs.

I like to fill them (at the last minute, before a party) with chicken salad.

Recipe Contributed by Mary Ann Laun