CHOUX/ ÉCLAIR/CREAM PUFF PASTRY RECIPE
3:24PM on November 02, 2008
CHOUX/ ÉCLAIR/CREAM PUFF PASTRY RECIPE
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Preheat oven to 425 degrees F (220 degrees C).
In a pan, bring water, salt and butter to a rolling boil.
Stir in flour all at once and VERY VIGORUSLY until the mixture leaves the side of the pan and forms a ball using a wooden spoon, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. (leave in oven for appox 20 min to help dry out)
When the shells are cool, either split and fill them with the custard mixture, or use a pastry bag to pipe the pudding into the shells. For the cream puffs cut in half and fill with whipped cream or what ever you want.
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