Directions:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
- Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely.
- In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers. Yield: 7-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.1 Kcal (189 kJ) | ||
| Calories from fat | 21.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 23.3mg | 8% | |
| Sodium | 44.73mg | 2% | |
| Potassium | 11.73mg | 0% | |
| Total Carbs | 4.57g | 2% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 229.02 Kcal (959 kJ) | ||
| Calories from fat | 109.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 4% | |
|---|---|---|---|
| Cholesterol | 118.33mg | 8% | |
| Sodium | 227.14mg | 2% | |
| Potassium | 59.58mg | 0% | |
| Total Carbs | 23.22g | 2% | |
| Sugars | 1.23g | 1% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 5.77g | 2% | |
| Vitamin C | 1.7mg | 1% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 0.4mg | 0% | |
| Calcium | 21.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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