Pate a Choux

Submitted by Mom2 T

"Recipe can be increased as much as you like. *^*Lovingly adopted by Mom2 T, K, K & G September 2006 =)*^*"

 

• Ready In: 45mins
• Ingredients: 6
• Yields: 10 cream puffs depending on size

ingredients

• 1⁄2 cup water
• 4 tablespoons unsalted butter
• 1 tablespoon sugar
• 1⁄4 teaspoon salt
• 3⁄4 cup flour
• 3 eggs (room temp)

directions

1. Preheat oven to 375.
2. Place water, butter, sugar and salt in heavy saucepan and bring to boil.
3. Add flour all at once and stir until mixture comes away from sides and forms a ball.
4. Remove from heat.
5. Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
6. Add eggs one at a time, beating well to incorporate each before adding the next.
7. After last egg is added, beat until smooth.
8. With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
9. You can make as big or as long as you want.
10. They will about double in size when cooked.
11. Bake at 375 until they become,brown, light and hollow.
12. Cool.

Reviews

[Grace-AK]

I made eclair shapes about 1 1/2 inches long and they baked for 15 minutes with a perfect hollow in the middle. Pretty tasty! Thanks.

 

[ummi77]

These are delicious.They just dissapear (without the filling) infront of my very own eyes.Thanks Mean Chef( now I'm in business). I'm getting more orders from my children.

 

[SnowHat]

aww, they're so cute. :)

 

[mom42]

I was afraid too make them too. This recipe is so easy to follow and worked Perfectly. I filled them with pastry cream and put chocolate on the top. They are so good. I will be making them often now.

 

[canarygirl]

I have been putting off making Choux pastry for ages...well over a year...now I must ask myself why? Why have I been depriving my family of profiteroles all this time? What an easy easy recipe to make. The resulting puffs are light airy and generally perfect. I made mine pretty small, and got about 20 total puffs. Total baking time for me was 31 minutes. Since I don't have a stand mixer, I just let the mixture cool before adding the eggs (per Mean's advice), and then used my hand mixer for the addition of the eggs. To serve these beauties I filled with a simple pastry cream and drizzled with fudge sauce. Absolute sin. Thanks Mean! :)