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Choux Pastry for Cream Puffs recipe

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.

    Cream Puff Pastry or Pate a Choux in English

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