INGREDIENTS

INSTRUCTIONS

DOUGH
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 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
Recipe By     : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A38
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:39:42 -0600
From: Jackie Bordelon <jbord@premier.net>

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