1 cup water
1/2 cup (1 stick/4 oz./113g) butter or margarine
1 cup all-purpose flour
Coffee Whipped Cream Filling* (see recipe below)
1. Preheat oven to 400ºF/200ºC.
2. Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheet.
3. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with Coffee Whipped Cream Filling; replace tops. Cover and refrigerate until serving. Refrigerate any remaining cream puffs.
Makes 10 cream puffs.
Coffee Whipped Cream Filling
2 cups heavy whipping cream
1 1/2 teaspoons instant coffee (dry)
Beat ingredients in chilled medium bowl with electric mixer on high speed until stiff.
Source: Betty Crocker
Date: December 18, 2002