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kitchen. For best results, serve the cream puffs immediately after baking otherwise they will loose some of their “puff”
Peachy Ginger Cream Puffs
1 cup water
1/4 cup plus 2 tablespoons margarine
1 cup flour
1/4 teaspoon ginger
1/4 teaspoon salt
4 eggs
Powdered sugar
1 quart peach ice cream or yogurt
Combine water and margarine in a medium saucepan, bring to a boil. Add flour, ginger and salt all at once, stirring vigorously over medium heat about 1 minute or until mixture leaves side of pan and forms a smooth ball. Remove from heat; cool slightly, about 2 to 3 minutes. Add eggs to flour mixture, one at a time, beating well after each addition. Continue beating until mixture is smooth.
Drop batter into 8 to 10 rounds, using 1/3 to 1/2 cup measure, and placing them 2 inches apart on a very lightly greased baking sheet. Bake at 400 degrees F., for 20 to 25 minutes or until golden brown and puffed. Cut tops of cream puffs. Pull out and
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