Connect with Us
- Customer Service
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
Heat the oven to 375° and butter a baking sheet.
Transfer dough to a pastry bag fitted with a 1/2 -inch plain tube. Or, for a more rustic look, simply spoon heaping tablespoons of dough onto the baking sheets.
Pipe or spoon 12 mounds about 2-inch in diameter onto the prepared baking sheet.
Brush tops with egg glaze.
Bake until puffed and golden, about 25 to 30 minutes.
To test for doneness, remove one puff from the baking sheet and let it cool for a minute. If it remains crisp on the outside, it is done. If not, replace it, and continue cooking for 5 to 10 minutes longer.
Remove the baking sheet to a rack to cool.
Let the puffs cool slightly, then remove them from the baking sheet.