You might be surprised to find that cream puffs aren’t nearly as difficult as they sound at first. Unlike puff pastry, choux pastry is quick and easy to whip up and almost always has wonderful results.

While I’m partial to sweetness and enjoy my cream puffs full of whipped cream, there’s absolutely no reason why you can’t fill them with something else, like chicken or egg salad, for example. My sons actually like to eat them just plain!

If you’ve been waiting to try these delicacies because you’re worried they won’t turn out, take the plunge! You’ll be glad you did . . . they impress guests like nothing else!

Cream Puffs

Makes 1 dozen

1/2 c. flour

1/2 tsp. sugar

pinch of salt

2 eggs, slightly beaten

1/4 c. butter (or margarine)

1/2 c. water

Preheat oven to 400º.

Bring the water and butter to a boil in a pot. In a bowl, mix the sugar, salt and flour.

Remove the butter mixture from the stove and stir in the flour. Return to medium heat and continue stirring. It’s ready when the whole thing turns into a big ball in the middle of the pot.

Put the dough into a bowl and use an electric mixer to beat it. It will disintegrate into smaller bits, like cookie dough. Keep beating until it is just lukewarm to the touch.

Beat in the eggs until the mixture is smooth and slightly thickened.

Drop the dough by spoonfuls onto an ungreased cookie sheet and pop in the oven. Let them cook at 400º for 15 minutes, then lower the heat to 350º for 20 minutes or until the puffs are golden brown. Let them cool in the oven.

When completely cool, slice each puff open. It will be hollow inside and you can fill the hollow with sweetened whipped cream.