Choux pastry for making cream puffs. Creampuffs can filled with both sweet or savory fillings.
Recipe: Choux Pastry forCream Puffs
4 large eggs1 cup water1/2 cup butter1/4 teaspoon salt1 cup all-purpose flour
Combine water, butter, and salt in heavysaucepan. Bring to a boil. Add flour all at once and stir vigorouslywith wooden spoon until mixture leaves the sides of the pan andforms a ball. Remove from heat, add eggs one at a time, beatingwell after each addition. Mixture should be smooth and velvety.
Drop tablespoonfuls of dough 2-inchesapart on ungreased baking sheet.
Bake at 400°F (205°C) for 45 to50 minutes or until puffed, golden brown, and dry. Cool on wireracks.
Makes 12 large cream puffs or 24mini puffs.
Recipe provided courtesy of Iowa Egg Council.
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