1/2 c. Cocoa
1 c. Cold water
2 tsp. Vanilla
1 1/2 c. Sugar
1/8 tsp. Salt
1 tsp. Salt
Combine and boil for 3 mins. Add vanilla. Let cool and store in fridge.
1 c. Water
½ c. Butter
¼ tsp. Salt
1 tbsp. Sugar
1 c. flour
1 ½ tsp. . Baking powder
4 lg. Eggs at room temp.
Place water in saucepan and cut in butter. Sprinkle in salt and sugar. Bring water to a boil. Bring to a full rolling boil.
Turn heat to low and Mix flour and baking powder and add to water. Stir with a wooden spoon. When flour leave the sides of the bowl pull from the heat and let stand for 20 mins.
When dough has cooled add eggs one at a time and beat. When dough holds it’s shape it’s ready to bake.
Drop dough from large spoon onto parchment and shape with dampened fingers if needed. Keep about 3 inches apart. Bake at 400F for 45 to 50 mins.
For large puffs and 30 – 35 mins. For mini puffs XX.
Remove from pan and pierce with a sharp knife to let out the steam.
Dora Miner is a local cook and baker who writes a regular column for the Wetaskiwin Pipestone Flyer.