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Cream Puff - pate a chouxYield: 8 servings 2/3 c Water1/3 c Butter or margarine 2/3 c All-purpose flour 1/8 ts Salt 3 Eggs Preheat oven to 425 F. Combine water and butter in a medium saucepan; bring to a boil. Add flour and salt, all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4 to 5 minutes. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Shape and bake pastry immediately according to recipe directions. Put baking sheet into oven and reduce the temperature to 375 F. Yield: enough for one 7-inch or eight 2-inch cream puffs. More: detailed information on pate a choux Source: Southern Living
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