Choux Pastry for Cream Puffs
Choux pastry for making cream puffs. Cream puffs can filled with both sweet or savory fillings.
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 in a preheated oven 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.