Very versatile cream puff (pate a choux) recipe. We typically fill with some sweet combination for dessert, but also fill with our chicken salad for an appetizer.
A light and airy pastry dough perfect for sweet or savory fillings
- ½ cup butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large egg
Heat oven to 375. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat.
Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.
Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula.
Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. For mini puffs, yield is 12 per pan, a total of 24.
Smooth out tops with a wet finger or spoon.
Bake for 25-30 minutes until golden brown. Do not open oven while baking!
Sometimes recipes come full circle!
This is the 2nd grade Jeanna Stavas recipe from 4-H entry. I even won a purple ribbon! 🙂
