Cream Puffs
Servings: 12 servings
Simple, fast recipe for pate a choux or choux pastry that sounds much more difficult than it is. Can be sweet or savory depending on fillings and toppings.
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Ingredients
- 1/2 cup Butter (1 stick)
- 1 cup Water
- 1 cup Flour, all purpose, unbleached
- 1/2 tsp Salt
- 4 Eggs
Instructions
- Preheat oven to 425 degrees F.
- Bring butter and water to a rolling boil in a medium saucepan.
- Add flour and stir, using a wooden spoon, for about three minutes to allow flour to lose uncooked taste. When flour forms a ball, remove from heat.
- Crack all eggs into bowl or measuring cup. Add eggs to flour mixture, all at one time, and whisk vigorously until completely incorporated. Mixture should no longer be shiny.
- Spoon onto baking sheet, each puff should be about the size of a large walnut; conversely, put mixture in pastry or plastic bag and pipe onto baking sheet in 12 small mounds about the size of golf balls. Leave at least 3" between each pastry.
- Bake for 25 to 40 minutes until brown and hollow sounding when tapped lightly on the bottom. Cooking time will vary depending on size. Allow to cool before cutting.