Thursday, November 7, 2013

Choux Paste (Cream Puffs)

1/2 cup butter
1 cup boiling water
1 cup pastry flour (all-purpose will do)
3 unbeaten eggs

2 cups whipping cream
1/4 - 1/2 cup sugar

Measure 1/2 cup butter into a saucepan.  Add 1 cup boiling water.  Bring to a rapid boil.  Add the flour all at once and mix thoroughly.  Cook, stirring constantly, until the mixture leaves the sides of the saucepan.  Cool but do not chill.  Add eggs, one at a time beating the mixture.  Cover and chill.

Set oven at 425 degrees.  Drop chilled dough by the spoonfuls on greased baking sheet.  Bake at 425 degrees until puffed, about 15 minutes.  Turn oven to 375 degrees and continue baking for about another 15 minutes longer.  Remove from heat and let cool.  Slice across and fill with whipped cream.

Whipped Cream:

2 cups whipping cream
Mix on high in medium glass bowl.  Add sugar according to desired sweetness of cream.