spinach cream puffs

Yesterday I experimented with an old family recipe for cream puffs, making a savory almond version. However, it having been my first attempt at baking them, I didn't have the trick down for getting the puffs to stay puffed and not collapse. So today I tried again, this time with a ( spinach, walnut, sunflower seed, and cream filling )

Today's bake was only half a batch compared to the numbers reported yesterday, yet it made almost as many puffs, because this time I put only 1 T of batter in each muffin cup, which gave me 10 puffs (so yesterday's 12 could have been 20 had I enough cups for them). The new times and temps for baking worked perfectly, and once cool I had sturdy puffs that didn't mind being sliced open for filling, but just held their shape. They are really yummy, and I ate three right away (and am seriously considering going back for a fourth when I am done typing).

Note that yesterday's version was, in fact, still yummy today. I brought two to the office this morning, intending to eat one early, and the other for a later snack, but instead ate them both at once, because I couldn't not eat the second. I can't even say that I dislike the texture of yesterday's puffs. Yes, they did sag and are soft, but they wind up feeling rather like eating Swedish oven pancakes with the almond cream, an effect I rather like. Totally different than today's puffs, which are good in a very different way.