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www.RecipeFaire.com Presents:
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Cream Puff Pastry
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by:
Zady Higginbotham
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Cream puff pastry is the dough used to make cream puffs, eclairs, etc. It is quickly and simply made from a paste of water, butter, salt, sugar, and flour to which eggs are added one by one.
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INGREDIENTS
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For 1 1/3 cups:
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1/2 cup water or 1/4 cup water
and 1/4 cup milk
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4 tablespoons unsalted butter,
cut into pieces
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1/4 teaspoon salt
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1/2 teaspoon sugar
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1/2 cup unbleached white flour,
sifted (see Note)
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2 eggs
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For 2 cups:
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3/4 cup water or half water,
half milk
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6 tablespoons unsalted butter,
cut into pieces
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1/4 teaspoon salt AND 3/4 teaspoon sugar
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3/4 cup unbleached white flour, sifted (see Note)
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3 eggs
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For 2 2/3 cups:
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1 cup water or 1/2 cup water and 1/2 cup milk
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8 tablespoons unsalted butter cut into pieces
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1/2 teaspoon salt
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1 teaspoon sugar
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1 cup unbleached white flour, sifted (see Note)
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4 eggs
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DIRECTIONS
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1:
Preheat oven to 425°F. Place water, butter, salt, and sugar in a 2 1/2-quart saucepan; bring to a boil over low heat. The mixture
should be heated slowly so the butter is just melted when the water reaches a boil. When mixture boils, remove from heat immediately and add flour all at once. Stir vigorously with a wooden spoon. Return to heat; stir over medium heat until mixture pulls away from sides of pan, begins to leave a white film on pan, and forms a ball (about 30 seconds) .
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2:
Remove from heat; allow to cool 5 minutes. Add eggs, one at a time, beating thoroughly after each addition. The paste should look smooth and shiny but be stiff enough to
hold its shape when piped or dropped
onto a baking sheet. If paste looks dull and is very stiff, lightly beat another egg and add a little of it to paste; beat until mixture is smooth. Add more egg if needed.
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3:
Pipe or spoon cream puff pastry onto parchment-lined baking sheets into shapes as specified in individual recipes. Bake as directed. Note: Unbleached white bread (hard)
flour is best for making cream puff paste. All-purpose flour may be substituted if hard flour is unavailable.
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4:
YIELD: 1 1/3 cups yields 8 eclairs, 10 cream puffs, 40 profiteroles, 1 eight-inch Paris-Brest
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