These were surprisingly easy to make, yet they look very impressive. I melted the butter in a sauce pan before adding the water, so that they boil together and none of the water evaporates off and messes up the proportions. I recommend whisking all the eggs in a bowl beforehand, and adding them all at once while beating the mixture with a hand blender. The fast beating will keep the eggs from scrambling. You'll know when the dough is sufficiently mixed when it becomes smooth and elastic -- it started "climbing" up my beaters. To make them pretty, I piped them out using a pastry bag with a star tip; mine were probably closer to 2 TBSP. The recommended cook times and temperatures are spot-on, but I didn't cut mine in half till the end. They puff up beautifully and there is really not enough soft dough in the centers to worry about scooping out. To the heavy cream I just added about 1/3 cup confectioner's sugar, 1 tsp vanilla, and a pinch of cream of tartar to help keep it nice and stiff. Really delicious and beautiful!
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These were surprisingly easy to make, yet they look very impressive. I melted the butter in a...