Danish Cream Puffs

• 1 cup water
• 1/2 cup Land O Lakes Butter
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 Land O Lakes Eggs

1. Heat oven to 400F.
2. Combine water, butter and salt in heavy 2-quart saucepan.
3. Cook over medium heat 5-10 minutes or until mixture just comes to a full boil.
4. Stir in flour vigorously 1 minute or until mixture forms ball.
5. Remove from heat.
6. Cool mixture 10 minutes.
7. Beat in eggs, one at a time, until smooth.
8. Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet.
9. Bake 30-35 minutes or until puffed and lightly browned.
10. Pierce each puff gently with fork to allow steam to escape.
11. Cool completely.
12. Cut off tops; remove any filaments of soft dough.
13. Just before serving, fill puffs as desired.
14. Filling Suggestions:
15. Ice cream, frozen yogurt, sherbet or sorbet.
16. Dust cream puff tops with powdered sugar or unsweetened cocoa or drizzle with purchased ice cream topping.
17. Whipped cream, pudding or pie filling.
18. Top cream puffs with melted chocolate chips, melted jelly or preserves, or fresh berries.
19. Chicken, seafood, tuna or egg salad.
20. Fill each cream puff with about 1/2 cup salad.
21. Variations: Mini Cream Puffs: Drop rounded tablespoonfuls of dough onto ungreased baking sheets.
22. Bake 28-33 minutes.
23. Cream Puff Ring: Drop rounded tablespoonfuls of dough onto ungreased baking sheet in 9-inch ring shape.
24. Bake 35-45 minutes.

water, butter, salt, flour, o lakes eggs

Taken from www.landolakes.com/recipe/1842/danish-cream-puffs (may not work)