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    You are in: Home / Recipes / Choux Pastry (For Cream Puffs, Eclairs, Etc) Recipe
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    Choux Pastry (For Cream Puffs, Eclairs, Etc)

    Choux Pastry (For Cream Puffs, Eclairs, Etc). Photo by diner524

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Random Rachel's Note:

    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.

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    1. 1
      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.
    2. 2
      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).
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on July 24, 2012


      Fantastic cream puffs using this recipe!! I made the full recipe and it made 9 cream puffs. I then put a thin layer of chocolate glaze in the base of each one, filled it with vanilla pudding and then drizzled a little chocolate glaze on the top. So good!!! Thanks for sharing the recipe. Made for ZWT8.

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    • on July 22, 2012


      Perfect little shells for my cream puffs for the baby shower I'm throwing next wkd! I tried one and the rest are in the freezer to be filled on Saturday! Made for ZWT 8

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    • on June 23, 2011


      Wonderfully easy and sinfully delicious and light. I made eclairs for Father's Day Brunch at our dad's house. Everyone watched as I put the globs in the oven there and then pulled them out. They were amazed. I slit and filled them weith a cream cheese pudding custard recipe a friend had given me. I drizzled chocolate over top and addd a dollop of fresh whipped cream. The platter was gone in seconds!!!! I am making these again for the Labor Day Picnic at the cottage as they are really simple to put together and make but oh so good! made for ZWT 2011 Swiss Bakery Challenge.

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    Read All Reviews (5)


    Nutritional Facts for Choux Pastry (For Cream Puffs, Eclairs, Etc)

    Serving Size: 1 (410 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 777.0
    Calories from Fat 505
    Total Fat 56.1 g
    Saturated Fat 32.3 g
    Cholesterol 493.9 mg
    Sodium 553.4 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 1.6 g
    Sugars 0.5 g
    Protein 19.5 g

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