Do you like donuts? Do you wish there was dessert that tasted like a donut but was healthier for you? Don’t answer that; it would be sick and strange if you didn’t.

Sugar puffs are the shell of a creme puff without the mess inside. Topped with whatever you have in the cabinet, these chewy clouds-of-heaven-like rounds are fantastic and quite impressive if I do say so myself.

1 c. water
1/2 tsp salt
1 tbs white sugar
6 tbs butter (has to be the real deal) cut into chunks
1 c. flour
4 large eggs
The topping or glaze of your choice (I sprinkled white and light brown sugar on mine)

In a medium sauce pan, bring water, salt, sugar and chunks of butter almost to a boil. Once the butter is completely melted, take off the heat and stir in the flour. Let the batter cool for 5 minutes then stir in the eggs, one at a time.

Spoon onto a lined cookie sheet and top with whatever you’d like. Bake your sugar puffs at 425 degrees until raised and golden brown.

Note for making great sugar puffs: As you can see, my sugar puffs did anything but (yes, my first ‘baker’s doesn’t’). They ended up being rather flat once cooled. Although they were still delicious, I recommend making them much smaller than I did (so I’m a sucker for large delicious pastries… what can I say?).

Sugar puffs are quite the versatile dessert and I’m pretty sure you could do something with them for any occasion. My occasion happened to be breakfast that morning.