Choux Pastry and Cream Puffs
Choux Pastry1 cup (250 ml) water
8 Tbs (1 stick, 110 g) unsalted butter
A pinch of salt
1 cup (250 ml) all-purpose flour
4 eggs
Combine the water, butter, and salt in a saucepan and bring to a boil over moderate heat. Add the flour and cook, stirring constantly, until the dough forms a ball, about 5 minutes. Add the eggs one at a time, beating vigorously until each one is completely incorporated before adding the next. (This takes a bit of elbow grease - an electric mixer helps.) Bake immediately, or refrigerate covered for up to two days. Makes enough for about 36-48 small cream puffs, or 24 large ones.
This is a basic recipe for cream puffs which can be made larger or smaller, according to their intended use. Small cream puffs make elegant finger food, and larger ones can be served as a first course or side dish. Both can be filled with sweet or savory preparations. For sweet cream puffs consider stuffing them with sweetened whipped cream, pastry cream, or ice cream. Savory cream puffs can be filled with any creamed vegetable, chicken or tuna salad, or just about any meat or seafood stew.
Cream Puffs
1 recipe choux pastry (see above)
About 2 cups (500 ml) sweet or savory filling of your choice
Make mounds about 1 inch (2.5 cm) in diameter, using a pastry bag or pair of spoons, on a lightly greased baking sheet. Bake in a preheated 400F (200C) oven until puffed and golden brown, about 40 minutes. They should produce a hollow sound when tapped. Pierce each a couple of times with a skewer to allow steam to escape, and cool on a wire rack. They may be filled by piercing with the tip of a pastry bag, or by slicing a cap off the top. Makes 24 to 48, depending on size.
Pages:
[1]