12-16 servings... prep time: 20 minutes... Cook time: 1 hour
9 x 13 non-stick baking pan
3 quart sauce pot
1 cup water
1/2 cup butter
1 tsp salt
1 cup sifted flour
1 15 oz. can Redi-whip whipped cream
Add water, butter, and salt to sauce pot. Bring to boil.
Add 1 cup of sifted flour and stir off the heat for 1 minute.
Stir back on the heat for 1 minute.
Remove from heat and let dough cool for 10 minutes.
Preheat oven to 485F and cover non-stick baking pan with parchment paper.
Using whisk or other mixing device, add one egg to dough mixture and mix for 1 minute.
Add second, third, and fourth egg with one minute of mixing in between and after the fourth egg.
Use tablespoon to drop dough onto baking pan. Roughly the size of a walnut (or bigger, heh).
Place tray in oven and bake at 485F for 20 minutes.
Reduce heat to 465F and bake for 10 minutes.
Reduce heat to 400F and bake for 10 minutes.
Remove tray from oven and let cool.
Penetrate cream puff with Redi-whip cream can and fill with whipped cream goodness.