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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cream Puff Shells - Pâte à Choux Recipe

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This recipe for Cream Puff Shells - Pâte à Choux is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour
1/2 cup unsalted butter cut into 8 pieces
1 c. Water
1 teaspoon sugar (omit for savory)
¼ teaspoon salt
4 large eggs ROOM TEMPERATURE
Egg Wash optional
1 egg
1 teaspoon water
Directions:
Directions:
Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
Bring butter, sugar, salt, and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a ⅝-inch plain tip. Pipe dough onto prepared pans into 1 ½-inch rounds (1 ½ inches high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Number Of Servings:
Number Of Servings:
20 puffs
Preparation Time:
Preparation Time:
Prep Time 15 minutes mins, Cook Time 45 minutes mins, Total Time 1 hour

 

 

 

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