Pate a Choux Puffs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup water
8 tbsp.s butter
1/4 tsp salt
1/2 tsp sugar (only needed for dessert puffs)
1 cup flour
4 eggs
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Directions: |
Directions:Put the water in a saucepan. Cut the butter into small pieces and add to the water.
Bring the water to a boil and melt the butter. Add the salt and sugar.
Remove from heat and add the flour. Stir until smooth.
Return the mixture to the heat and continue stirring until the mixture forms a smooth mass and the bottom of the pan is coated with a thin film. This means that the flour is cooked.
Remove the mixture from the heat and let cool slightly. Add the eggs one at a time, beating hard after each addition (2 minutes). The mixture should be smooth and a spoon pulled through the mixture should result in the mixture just slightly closing in together. You may need to add an additional egg to achieve this. Once all the eggs have been added, the mixture can remain covered at room temperature for 1-2 hours. Preheat the oven to 425°.
Pipe the dough through a 1/2 inch pastry tube or drop a teaspoon of dough on a lightly buttered cookie sheet.
Bake for 10 minutes and then reduce the temperature to 375° and continue baking until the puffs are golden brown, about 20 minutes.
Cool the puffs on a rack. Pierce with a chopstick or skewer to allow steam to escape.
To Freeze: Freeze while slightly warm - to retain moisture and not dry out so much.
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Personal
Notes: |
Personal
Notes: Recipe from cooking class I took in Calgary in the 80's.
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