Ingredients:
1/2 cup (1 stick) butter
1 cup milk
3/4 cup all-purpose flour
4 large eggs
Butter or oil for greasing muffin pan
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan generously with butter or oil.
2. Make the choux pastry base:
In a saucepan, melt the butter with the milk over medium heat. Bring it just to a boil.
3. Add flour:
Quickly stir in the flour all at once. Continue stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan (1–2 minutes).
4. Cool slightly:
Remove from heat and let the mixture cool for about 5 minutes so it doesn’t cook the eggs.
5. Add eggs one at a time:
Beat in each egg thoroughly before adding the next. The batter will be smooth and glossy.
6. Spoon into muffin cups:
Fill each muffin cup about halfway with the batter.
7. Bake:
Bake for 35–40 minutes or until puffed and golden brown. Do not open the oven during the first 30 minutes or they may collapse.
8. Serve immediately:
Best enjoyed warm, sprinkled with powdered sugar or drizzled with honey if desired.
Leave a Comment