Pate A Choux Dough

INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and
water. On a piece of wax or parchment paper, sift together the flour,
salt and sugar. Bring the water and butter to a rolling boil, remove
from heat and dump the flour mixture in all at once. Stir with a
wooden spoon or paddle to incorporate.  Return the saucepot to high
heat and cook, stirring, for about one  minute. The mixture will form a
ball and coat the pan with a thin  film.  Transfer the mixture to a
mixing bowl or standing mixer equipped with  the paddle attachment. Mix
the dough for a minute or so, on low  speed, to release some of the
heat. Add the eggs, one at a time,  completely incorporating each one
before adding the next.  Fit a pastry bag with a round #5 tip and fill
with the warm dough.  Line a heavy cookie sheet with parchment paper
and anchor it to the  tray with a little dab of the dough at each
corner. Pipe about forty  to forty five 1 1/2-inch mounds about 2
inches apart on a cookie  sheet lined with parchment paper. Bake for 10
to 15 minutes, until  golden and puffed. Reduce heat to 350 degrees and
bake for another 10  minutes or until they are golden brown and there
are no droplets of  moisture in the crevices. Turn off oven and leave
the choux to dry  for another 10 minutes. Use when cool, or freeze,
wrapped in a  plastic bag, for 2-3 months.  Yield: 40 to 45 cream puffs
Converted by MC_Buster.  Recipe by: BAKERS' DOZEN SHOW #BD1A38
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1368
Calories From Fat: 789
Total Fat: 89.4g
Cholesterol: 927.2mg
Sodium: 591.9mg
Potassium: 432.1mg
Carbohydrates: 101.1g
Fiber: 3.4g
Sugar: 5.3g
Protein: 38.8g