Caviar Cream Puffs

Makes 60
Prep 60 m
Bake 20 m
Stand 15 m




Prepare Puffs:

  1. 1 of 7 Place both oven racks in middle positions in oven. Heat oven to 400 degrees F. Cover 2 large baking sheets with foil or parchment.
  2. 2 of 7 Bring water and butter to boiling in saucepan over high heat. As soon as mixture comes to boiling, add flour, stirring vigorously with wooden spoon; beat until dough pulls away from sides of pan, about 45 seconds. Remove from heat; cool 2 minutes, stirring constantly.
  3. 3 of 7 Beat in eggs, one at a time, beating after each until smooth and glossy.
  4. 4 of 7 Using rounded teaspoonfuls, spoon dough, about 1 inch apart, onto prepared baking sheets.
  5. 5 of 7 Bake in 400 degrees F oven on the 2 oven racks for 20 minutes or until puffed and golden, rotating pans from top to bottom halfway through baking.
  6. 6 of 7 Remove baking sheets from oven. Using a wooden pick or skewer, pierce a hole in bottom of each puff.
  7. 7 of 7 Turn oven off; return puffs to oven for 15 minutes or until dry and crisp. Remove the puffs to wire racks to cool completely.

Prepare Filling:

  1. 1 of 2 Combine dill, sour cream and rind in medium-size bowl.
  2. 2 of 2 Slice top off of each puff and reserve tops. Scoop out any excess dough from center of each puff with small spoon or fingers. Fill each puff with 1 slightly rounded teaspoonful of sour cream mixture. Top with heaping 1/4 teaspoon caviar. Place cream puff cap in place. Garnish with dab of sour cream, dill and remaining caviar.
Nutrition Information for Caviar Cream Puffs
Servings Per Recipe: 60
Per Serving: 2 g carb., 56 mg sodium, 1 g pro., 41 kcal cal., 35 mg chol., 3 g Fat, total
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Printed from 07/23/2019