For 20 small puffs
1 dl water
pinch salt
50 g margarine
60 g flour
2 eggs
Whipped cream for filling
Add the water with salt and butter in a pan and bring to boil. Suddenly stirr all the flour in, until a cohesive ball. Remove from the heat and let cool 2 minutes. Stirr the eggs in portions to the masses. On a baking tray put some baking paper and on a distance from each other place 20 dough mounds. Bake 220 ° C in a preheated oven with a bowl of water so puffs can rise rapidly (12 min) Do not open oven! Puffs are golden and cooked in 25 minutes, they are done when they feel very light.
Leave on a rack to cool. Make a small opening in puffs and fill with whipped cream.
Scatter powdered sugar on the puffs.
1 dl water
pinch salt
50 g margarine
60 g flour
2 eggs
Whipped cream for filling
Add the water with salt and butter in a pan and bring to boil. Suddenly stirr all the flour in, until a cohesive ball. Remove from the heat and let cool 2 minutes. Stirr the eggs in portions to the masses. On a baking tray put some baking paper and on a distance from each other place 20 dough mounds. Bake 220 ° C in a preheated oven with a bowl of water so puffs can rise rapidly (12 min) Do not open oven! Puffs are golden and cooked in 25 minutes, they are done when they feel very light.
Leave on a rack to cool. Make a small opening in puffs and fill with whipped cream.
Scatter powdered sugar on the puffs.
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