Cream Puff Pastry Recipe

1      Reviews by:    Zady Higginbotham   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. Food Category:    Pies and Pastries Cuisine Origin:    Southern    Servings: 8 Servings:8 Nutrition facts:96 calories6.9 grams fat Rate This Recipe Prep Time:   15 Minutes Cook Time:   1 Minutes Total Time:   16 Minutes

INGREDIENTS

• For 1 1/3 cups:
• 1/2 cup water or 1/4 cup water and 1/4 cup milk
• 4 tablespoons unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup unbleached white flour, sifted (see Note)
• 2 eggs
• For 2 cups:
• 3/4 cup water or half water, half milk
• 6 tablespoons unsalted butter, cut into pieces
• 1/4 teaspoon salt AND 3/4 teaspoon sugar
• 3/4 cup unbleached white flour, sifted (see Note)
• 3 eggs
• For 2 2/3 cups:
• 1 cup water or 1/2 cup water and 1/2 cup milk
• 8 tablespoons unsalted butter cut into pieces
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup unbleached white flour, sifted (see Note)
• 4 eggs

DIRECTIONS

• 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).
• 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.
• 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.
• YIELD: 1 1/3 cups yields 8 eclairs, 10 cream puffs, 40 profiteroles, 1 eight-inch Paris-Brest

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