Cream Puff

Choux Pastry Recipe
This recipe makes enough for 12 good sized cream puffs, or 24 smaller ones.

* 1 cup water
* 6 tablespoons butter
* pinch of salt
* 1 teaspoon sugar
* 1 cup flour, sifted after measuring
* 3 large eggs

In a saucepan mix the butter, salt and sugar with the water, and heat until the water boils. Remove from heat and immediately add all of the flour. Beat with a wooden spoon until the dough forms a ball and detaches from the sides of the pan.

Add the eggs one at a time, fully incorporating each before adding the next one. (This is a workout by the way!)





choux pastry steps

To make cream puffs, work with two tablespoons, one to scoop and one to scrape. Place mounds of dough on a nonstick cookie tray, spacing them somewhat apart. You can also use a pastry tube to form longer mounds for eclairs.

Bake at 400°F for 20 minutes.

To fill the puffs, after they have completely cooled, cut off their tops and spoon in filling. Replace top and sprinkle with powdered sugar or perhaps drizzle with chocolate or caramel if you wish.

If you want to get really fancy, you can use a cake decorating tube to pipe the filling in through a hole in the side.


i've always loved cream puff. i purchased them at papa beard's stall. it's yummy and delicious. uhhmmmm....