Choux Pastry for Cream Puffs

By Nilson

Ingredients

• Choux Pastry for Cream Puffs
• 12 about 12 Cream Puffs or Eclairs
• 1 1 1 cup water
• 1/2 1/2 1/2 cup butter or margarine
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup sifted flour
• 4 4 4 eggs at room temperature
• 1 1-Tablespoon 45 to 50 15 3/4 Brush tops with 1 egg yolk mixed with 1-Tablespoon cold water. Bake 45 to 50 minutes. Don’t open door in first 15 minutes. Cool on wire racks. Cut 3/4 inch off top and stuff.

Preparation

Step 1

Quickly bring water butter and salt to a boil. Pull pan almost off burner and turn heat to moderate and add all flour and stir fast with a wooden spoon to blend, and it forms a ball. Put pan on a damp cloth. Break an egg into cup and slide into mixture. Repeat one egg at a time. Mixture will look odd, and curdled but will become smooth. Now make puffs.

Drop by tablespoons on ungreased sheet. Brush tops with 1 egg yolk mixed with 1-Tablespoon cold water. Bake 45 to 50 minutes. Don’t open door in first 15 minutes. Cool on wire racks. Cut ¾ inch off top and stuff.