Contestant: Emily Faust
Makes approximately 45 puffs.
Ingredients:
(Dough)
1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs
(Filling)
6 eggs, hard-cooked and chopped fine
1 cup black bean and white corn salsa (or salsa of your choice)
1/4 cup sour cream
1/4 cup Miracle Whip
1/3 cup shredded cheddar cheese
6 green onions, diced
1/4 teaspoon fresh ground pepper
1 tablespoon taco seasoning
1/2 teaspoon cilantro
Directions:
In a medium saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
Bake at 400˚ for 20-25 minutes or until lightly browned. Immediately cut a slit in each puff to allow steam to escape. Cool completely on wire racks.
In a bowl combine the filling ingredients and then refrigerate to allow the flavors to blend. Meanwhile, split puffs and remove soft dough from inside. Just before serving, spoon egg mixture into puffs; replace tops. Refrigerate leftovers.
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