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Recipe Summary

prep:
1 hr
bake:
20 mins at 400°
stand:
15 mins
Servings:
60
Yield:
60 puffs
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Ingredients

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Filling:

Directions

Prepare Puffs:
  • Place both oven racks in middle positions in oven. Heat oven to 400°F. Cover 2 large baking sheets with foil or parchment.

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  • Bring water and butter to boiling in saucepan over high heat. As soon as mixture comes to boiling, add flour, stirring vigorously with wooden spoon; beat until dough pulls away from sides of pan, about 45 seconds. Remove from heat; cool 2 minutes, stirring constantly.

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  • Beat in eggs, one at a time, beating after each until smooth and glossy.

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  • Using rounded teaspoonfuls, spoon dough, about 1 inch apart, onto prepared baking sheets.

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  • Bake in 400°F oven on the 2 oven racks for 20 minutes or until puffed and golden, rotating pans from top to bottom halfway through baking.

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  • Remove baking sheets from oven. Using a wooden pick or skewer, pierce a hole in bottom of each puff.

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  • Turn oven off; return puffs to oven for 15 minutes or until dry and crisp. Remove the puffs to wire racks to cool completely.

Prepare Filling:
  • Combine dill, sour cream and rind in medium-size bowl.

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  • Slice top off of each puff and reserve tops. Scoop out any excess dough from center of each puff with small spoon or fingers. Fill each puff with 1 slightly rounded teaspoonful of sour cream mixture. Top with heaping 1/4 teaspoon caviar. Place cream puff cap in place. Garnish with dab of sour cream, dill and remaining caviar.

Nutrition Facts

41 calories; total fat 3g; cholesterol 35mg; sodium 56mg; carbohydrates 2g; protein 1g.

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