OR PUFFS AND AKA YORKSHIRE PUDDIN
This recipe is hard to do yet very simple. It all depends on preparation before starting,
So lets get started.
1 CUP FLOUR
1 tbsp baking pwd.
1 STICK OF BUTTER* (1/2 CUP) CUT UP IN SMALL PIECES
GET 4 EGGS OUT OF THE FRIG. CRACK AND WHIP TOGETHER
MEASURE OUT 1 CUP OF WATER( CHECK IT TO BE SURE).
HERE WE GO ! Place the water in the pot at low temp to melt the butter do not boil at this point. When the butter has melted turn the heat up bring to a boil. Add ¼ tsp. SALT
Okay" when boiling put in the CUP of flour all at once and stir in on high heat, this will form a heavy mass… Keep cooking for 5 minutes at medium temp (being careful) not to let it scorch. Yes you can rest a second or two,, but keep stirring don't go away.
This will allow the water to evaporate. FUN ISN'T IT.
NOW set the pot aside to cool about 5 minutes .DO something else, like get the oven ready set temp at 400* spray the baking pans.
THIS IS IMPORTANT!!!
After the 5 minutes rest ,dump the mixture into a bowl (any) do not work in the same
Pot ! Why? You ask. Because no matter how careful you are the mixture will scorch
Some where and get worse when you let it rest in the pot,, you may not see at first but the taste of scorch will not go away , do not take a chance . after all your hard work
MORE WORK Now add 4 eggs, one egg at a time mix it in well, then another mix in well (now you are thinking this is thin, as you mix it in) but it's not. Add the other two eggs and mix in well until smooth. THERE YOU HAVE IT. HOW DO YOU FEEL? TIRED.
In your bowl you should have a warm thick dough, you may be tempted to taste it ,but remember there's no sugar in it ,,it tastes BLAH.
ON WARD… The mixture is warm but not hot you can roll them in your fingers with a little flour in any size balls or tube out into eclairs, you can drop out with a spoon in odd shapes or large one ,what ever you wish.
BAKE OUT WELL ,THEY WILL GET VERY BROWN QUICKLY , BUT TURN BACK YOUR OVEN AND BAKE OUT WELL., 30 minute at least more like 45 minutes to an hour NOTE Break one open and see the soft insides if limp keep baking if crust is strong , take out remember they will be deep brown but, not black.
Your Question is why can I be more specific on the baking time? Good Question!
You see the larger the shell the longer it will take to bake out
* SHORTENING OR MARGARINE CAN BE USED IN PLACE OF BUTTER