Choux pastry for making cream puffs. Cream
puffs can filled with both sweet or savory fillings.
Choux Pastry for
Cream Puffs
- 4 large eggs
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- Combine water, butter, and salt in heavy
saucepan. Bring to a boil. Add flour all at once and stir vigorously
with wooden spoon until mixture leaves the sides of the pan and
forms a ball. Remove from heat, add eggs one at a time, beating
well after each addition. Mixture should be smooth and velvety.
- Drop tablespoonfuls of dough 2-inches
apart on ungreased baking sheet.
- Bake at 400°F (205°C) for 45 to
50 minutes or until puffed, golden brown, and dry. Cool on wire
racks.
Makes 12 large cream puffs or 24
mini puffs.
Recipe provided courtesy of Iowa Egg Council.
