Cream Puffs

Remember ladies, it’s all about portion sizes. So keep the Cream Puffs to a healthy portion to keep you from becoming a cream puff yourself. We always give shout outs to @erin_martian for these killer recipes, but just wanted to send a quick shout out to @sttarwishr for being such a great photographer. For those who don’t know, she is doing all the behind the scenes for all of our amazing pictures at @realresultsinc

Cream Puffs
1 cup water
Pinch of salt
1 stick of butter
1¼ cup bread flour (or all purpose flour)
6 eggs

Bring water, salt, and butter to a boil. Add bread flour and stir vigorously. Remove from heat and continue stirring until dough pulls away from sides of the pan. Transfer dough to an electric mixer and beat with the paddle attachment until room temp. Slowly stream in the eggs as needed. The consistency of the dough will become more moist resembling something between a batter and a dough. With a piping bag pipe the dough into small circles. Bake at 350 degrees until the dough has doubled in size and browned. Whisk whip cream in a stand mixer or using a hand mixer until medium peaks form. Your favorite low fat pudding would be good as the filling.