Cream Puffs
This is a classic French recipe also called Pate a Choux for making puffs that can be filled with any manner of filling savory or sweet. The most basic filling would be whipped cream. Crispy on the outside and wonderfully creamy on the inside.
Yield
12 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ¼ | pound |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 113.4 | g |
butter
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
Directions
Heat oven to 400℉ (200℃).
Bring water to boil in a heavy pan. Reduce to low heat.
Add butter, salt and flour all at once. To reduce the calories and fat you may reduce the amount of butter to a few tablespoons if desired.
Cook, stirring vigorously until mixture leaves sides of the pan and forms compact ball.
Remove from heat.
Cool slightly.
Add eggs, one at a time, beating after each addition until smooth and glossy.
Drop on un-greased cookie sheets by teaspoon or tablespoon, depending on size of puff desired.
Bake 30 minutes for miniatures, 45 minutes for larger ones.
Remove from the oven, cut the puffs in half and remove any moist uncooked dough with a fork. Turn off the oven and put the puffs back in the oven to remain crisp while they cool down (about 15 minutes).
When cooled, cut off tops and fill.
The puffs may also be made ahead frozen and then unfilled, refreshed in a 400 degree F oven and then filled.
