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Ingredientes
Direcciones
- Preheat oven to 425 degrees.
- Bring water to a boil; add in the salt and butter. Break the butter up to speed melting. It is important which as little as possible of the water boil away.
- Dumb the flour into the boiling liquid and stir rapidly. As soon as the mix holds together and looks like corn meal mush, remove it from the heat.
- Beat in the Large eggs, one at a time, till the mix is smooth.
- Droop by tablespoonfuls onto a shiny cookie sheet. Allow room for expansion.
- Bake at 425 degrees for 20 min. Reduce heat to 325 degrees and bake for 20 min longer, or possibly till golden brown and crisp.
- Remove to cooling racks. Make a slit in each puff or possibly cut off the top to spread cooling and drying.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 129 | |
| Calories from Fat 83 | 64% |
| Total Fat 9.41g | 12% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 175mg | 7% |
| Potassium 35mg | 1% |
| Total Carbs 8.08g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.16g | 0% |
| Protein 3.22g | 5% |
