Impressive and Easy... Suzi's Pop-over Puffs

another **Jubes** banner!

Suzi's Pop-Over Puffs are so simple and great to take to parties, covered dish dinners, served as appetizers... whatever you like. Suzi was the mother of 4 children under 4 (years of age) when I met her, and she always managed to have something special to share from her kitchen. I use these for appetizers and fill with chicken salad or egg salad. They can also be miniature cream puffs.



Heat butter and water to a boil.



Add flour salt and sugar stir...



and cook till mixture pulls from pan. Cool one minute.



Spray cookie sheets with non stick spray (like Pam). I also cover the sheets with foil first. This is so the puffs won't stick and get holes in the bottoms. Add eggs...



one at a time...



beating after each until smooth.



Drop by teaspoon to cookie sheet. Bake at 400°F for 20 minutes.



Open (horizontially) and bake for another 10 minutes, or until dry.

Great step x step photos Barabara!

I have 2 questions:
1) When you beat the eggs...do you beat them by hand...or can I stick it on the kitchen aid?
2) When you slit them open and bake another 10 minutes...do you just slice them and bake...or do you slice them and open them up baking each half until dry?

Can you tell, I've never made these
With the Holidays coming...I really would like to fill them with salmon spread for an appy

Thanks, Katie. This is your basic simple recipe... no fuss no muss. (I preheat the oven first.) One pan... one spoon... one cookie sheet. I put the butter in my favorite 2 quart Revere pan, add the water, bring the water, and butter to a boil in the pan. As soon as it boils, I stir in the dry ingredients with an ice tea spoon (we are still on the heat here). Continue to stir quickly, and when it comes together and pulls away from the pan, take it off the heat. While the mixture is cooling, take that minute to prepare the cookie sheet. Adding the eggs one at a time and beating them til smooth (using my famous ice tea spoon, which was still sitting in the pan) takes no more than a few seconds per egg... transferring all that (and it is a bit sticky... gluten) to another bowl would take longer than to just do it. I then just use that same ice tea spoon and my (clean) index finger to drop teaspoon fulls onto the cookie sheet.

When I open them, I slice almost all the way through (keeping a "hinge" on one edge, so they are easier to find their "mate" later). I try to open them without separating them so they will dry out.

If I make them the day before, I try to keep them away from moisture. If they feel soggy, when I go to fill them, I put them in a low oven (150-200 degrees) to dry them out. I do not fill them until the very last minute. I do prepare the filling ahead, but just don't put them together until the end.

The Salmon Spread sounds yummy! Please let me know when you plan this event, I will be happy to be there!!!

Another great demo - thanks Barbara! Choux pastry is SO versatile! I make something similar and fill the with Boursin cheese!

I must say that even the ingredients photo is beautiful - so wonderfully arranged, it makes you WANT to make the recipe!

Thanks!

FT