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Cooked by: Chef / Last Modified: 11/12/2008 / Number of Servings: 24 |
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Directions: Preheat electric oven to 400 F. Lightly spray baking sheet with non-stick
spray. In a saucepan, bring water, butter, and salt to a boil. Remove from
heat; add flour all at once, stir vigorously until mixture forms a ball.
Beat in 1 egg at a time, beating well after each addition. Using a pastry
bag or 2 spoons, shape 2 inch rounds of batter, 2 inches apart on prepared
baking sheet. Bake for 30 minutes or until golden brown. Remove from
baking sheet immediately; cool. Fill cooled shells with Vanilla Creme.
Sprinkle tops with powdered sugar. Makes 2 dozen.
Ingredients:
13/625 Cup(s) finely grated lemon zest
1 balsamic vinegar; to taste
1 Cup(s) Water
2 hard cooked, finely chopped eggs
1/2 Cup(s) Butter
1 salt & freshly ground pepper; to taste
4 Tablespoon(s) (1/2 stick) butter
1 Teaspoon(s) Salt
4 Tablespoon(s) unsalted butter
1 Pound(s) trimmed of stems & outer lea brussels sprouts
1 Cup(s) Flour
13/625 Cup(s) sugar
1 grated parmesan
4 Eggs
1 Teaspoon(s) dijon mustard
2 Tablespoon(s) fresh lemon juice
36 Pound(s) medium-thick ends removed asparagus
2 chopped fresh flat-leaf parsley leaves |
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