CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)
Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.
Provided by Random Rachel
Categories Dessert
Time 40m
Yield 1 batch of dough
Number Of Ingredients 5
Steps:
- Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
- For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
- Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
- Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
- They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.
Nutrition Facts : Calories 777.1, Fat 56.1, SaturatedFat 32.4, Cholesterol 493.9, Sodium 553.5, Carbohydrate 48.5, Fiber 1.7, Sugar 0.6, Protein 19.5
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