I was off work today and wanted to make something special (such as dessert in general), so I found myself rummaging through an old cook book that Stewart has had for a long time (and probably never cracked open). Inside this cookbook I discovered these delicious not-so-little pastry puffs. They are so yummy, and even though I decided to make them for dessert tonight, I do think they would be ideal for breakfast.
Ingredients:
1/2 cup butter
1 cup milk
3/4 cup all-purpose flour
4 eggs
1 tablespoon sugar
Honey (optional)
Directions:
Generously grease 12 2 1/2-inch muffin cups, including the edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat; cool for 5 minutes.
Add the eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; sprinkle with sugar.
Bake in a 375 degree oven for about 30 minutes or until golden brown and puffy. Remove from pan and serve immediately. If desired, serve with honey.
