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Used to make puffs, eclairs, profiteroles, etc. Unlike regualar pastry, butter is melted with water, then flour is added, then eggs/ It is more of a paste than a crust. Take very special care in measuring the ingredients.
- Prehaet oven to 425°F Combine the butter, sugar, salt and 1 cup water in a large heavy saucepan. Bring to a boil over medium high heat, stirring occasionally.
- As soon as mixture is boiling, remove pan from heat. Add the flour all at once and beat vigorously with a wooden spoon to mix flour smoothly into the liquid.
- Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from sides of pan. This will take about 1 minute. Remnove from heat and let cool for 3-5 minutes.
- Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in eggs until mixture becomes a smooth and shiny paste.
- While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.
- Glaze with 1 egg beaten with 1 teaspoon cold water. Put into the preheated oven , then reduce the heat to 400°F Bake until puffed and golden brown.