|
1 cup water
½ cup butter or margarine
1 cup
Bake*Lite™ Reduced Carb Flour
4 eggs
Preheat oven to 400 degrees. Bring water and butter to rapid
boil. Stir in flour. Continue to stir until mixture forms a
ball (about 1 minute). Remove from heat. Add the eggs and mix
with an electric mixer until smooth. Drop by teaspoons (crème
puff shape) or tablespoons (éclair shape) onto un-greased
baking sheet. (If éclair shape is desired, form a long
“finger” rather than a small mound shape). Bake for 35-40
minutes or until golden brown. Allow to cool completely, then
slice off tops. Remove filaments and fill with whipped crème.
Replace tops and spread melted CARBOLITE® dark chocolate on
top. Chill to set chocolate.
|
