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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