Ingredients: (makes about 24 – 30)
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 cup water
- 1 cup flour
- 4 eggs
- Bring butter, salt and water to boil in a small pot.
- Remove from heat and quickly add 1 cup flour, stirring vigorously, until it completely loosens from sides of pot.
- Beat in eggs, separately, with wooden spoon - until smooth.
- Fill decorating tube or bag with about ½ - 3/4 c of the batter and, using a #58 writing tip, write out 30 or so (2 ½ “ tall) question marks on a parchment paper lined cookie sheet. (I like to use my air bake baking sheet for this because it won’t burn them from underneath) They will look way too thin, but they puff up to the right size. Bake at 450º F for about 5 minutes and then check and don’t leave the oven until they are just a light golden color, maybe another 3 minutes.
- Drop the rest of the pastry by rounded teaspoon onto greased and floured (or parchment paper lined) cookie sheets.
- Bake at 450º F for the first 10 min. Lower temp to 350ºF and bake another 25 - 30 min. Be sure to bake the alotted time even if they look done earlier. Once they are done, poke a small opening with a sharp knife on the side of each ball to let the steam escape.
- Slice horizontally about ¾ of the way up (not in half) - just the top, and set aside. Fill bottoms.
- Insert the necks on the right end. If your puffs are a slightly elongated, make sure it’s on a narrow end. If they are totally round, it doesn’t’ matter.
- For wings, cut tops in half and insert, cut side into filling, so that the wings stand up.
- Place on shiny silver tray or mirror for lake effect. Dust with confectioner’s sugar, using a small sieve.
- 2 cups cooked vanilla pudding. Cool and mix with 1 cup whipped cream
The puffs can be made ahead and frozen. They can be filled the day before or first thing in the morning of serving. Refrigerate without covering to keep them from softening. Dust with icing sugar before serving.