Abbiegrey, this one’s for you.

So, three years ago (yes, I’m that bad), I promised to post a recipe for cream puffs to the above person in a Ravelry group.  Oh, I just hope she’s okay with “better late than never”.  Here’s the recipe:

First, you make the dough known as pate de choux (or in English: choux paste).  You will need:

1 cup hot water

1/2 cup butter

1 Tablespoon sugar

1/2 teaspoon salt.

Bring these four to a rolling boil.  Then add, all at one time:

1 cup sifted flour

Beat vigorously with a wooden spoon until mixture leaves the sides of the pan and forms a smooth ball.  Remove from heat.  Quickly beat in (using wooden spoon), one at a time, beating until smooth after each addition:

4 eggs

Continue beating until thick and smooth.  Dough may now be shaped and baked at once, or wrapped in waxed paper and stored overnight in the refrigerator.

To shape:

Drop dough by rounded tablespoonfuls 2 inches apart on greased baking sheets.  Dough can also be squeezed through a pastry bag for eclairs, or dropped by rounded teaspoonfuls for mini cream puffs.

Bake at 450 degrees Farenheit for 15 minutes, then reduce heat to 350 degrees Farenheit and bake 5 minutes longer or until golden in color.  Fill as desired when cool.

Makes about 1 dozen large or 4 dozen mini cream puffs.  I’ve never done the eclairs but I would think you’d get about 2 dozen of those.

I originally made cream puffs for the feast of St. Joseph.  You can see the picture here.


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