Very versatile cream puff (pate a choux) recipe. Fill with a sweet combination for dessert or savory for an appetizer.
Sometimes recipes come full circle!
This is the 2nd grade Jeanna Stavas recipe from 4-H entry. I even won a purple ribbon!
Cream Puffs
A light and airy pastry dough perfect for sweet or savory fillings
Ingredients
- ½ cup butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Instructions
- Heat oven to 375. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat.
- Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.
- Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
- Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula.
- Scoop pastry into a pastry bag. Pipe onto baking sheet with parchmentFor minis (appetizer or sampler size), a little larger than a quarter, yields 60, 30 per pan.For dessert size, double to a 2-in circle, for yileld of ~ 30, 15 per pan.
- Smooth out tops with a wet finger or spoon.
- Bake for 25-30 minutes until golden brown. Do not open oven while baking!