homecook
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Choux Pastry
1/2 cup butter
1 cup flour
4 eggs
Pastry Cream
1/2 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups light cream
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
Pastry Cream: In a heavy saucepan stir together sugar, flour and salt. Slowly stir in light cream. Cook and stir over medium heat. Heat until mixture is thickened and bubbly. Cook and stir for 1 minute
more. Gradually stir about 1 cup of the hot mixture into beaten egg yolks. Return all the mixture to the saucepan. Cook and stir 2 minutes more. Remove from heat. Add the vanilla. Cover surface with plastic wrap or waxed paper. Cool. Do not stir during cooling. Store, covered, in the refrigerator. Makes about 2 1/2 cups.
Choux Pastry: In a medium saucepan, combine butter, 1 cup water, and 1/4 teaspoon salt. Bring mixture to a boil, stirring until butter melts. Add flour all at once. Beat vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool 10 minutes.
Add eggs, one at a time, to the butter mixture, beating with a wooden spoon after each addition. about 1 minute or until smooth.
Grease a baking sheet, or use parchment paper, and drop Choux pastry in 10 mounds, 3 inches apart, onto prepared baking sheet. Bake in a
preheated oven, at 400 degrees F, about 30 minutes until brown and puffy. Cool on a wire rack.
To serve: Cut the top off of each puff. Gently scoop out any soft dough from inside. Fill with Pastry Cream and replace with tops.
Refrigerate for up to 2 hours before serving. Can dust with powdered sugar before serving.
Tip: Make up a batch of your favorite chocolate
glaze and spoon over the tops of the cream puffs.
Barb
1/2 cup butter
1 cup flour
4 eggs
Pastry Cream
1/2 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups light cream
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
Pastry Cream: In a heavy saucepan stir together sugar, flour and salt. Slowly stir in light cream. Cook and stir over medium heat. Heat until mixture is thickened and bubbly. Cook and stir for 1 minute
more. Gradually stir about 1 cup of the hot mixture into beaten egg yolks. Return all the mixture to the saucepan. Cook and stir 2 minutes more. Remove from heat. Add the vanilla. Cover surface with plastic wrap or waxed paper. Cool. Do not stir during cooling. Store, covered, in the refrigerator. Makes about 2 1/2 cups.
Choux Pastry: In a medium saucepan, combine butter, 1 cup water, and 1/4 teaspoon salt. Bring mixture to a boil, stirring until butter melts. Add flour all at once. Beat vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool 10 minutes.
Add eggs, one at a time, to the butter mixture, beating with a wooden spoon after each addition. about 1 minute or until smooth.
Grease a baking sheet, or use parchment paper, and drop Choux pastry in 10 mounds, 3 inches apart, onto prepared baking sheet. Bake in a
preheated oven, at 400 degrees F, about 30 minutes until brown and puffy. Cool on a wire rack.
To serve: Cut the top off of each puff. Gently scoop out any soft dough from inside. Fill with Pastry Cream and replace with tops.
Refrigerate for up to 2 hours before serving. Can dust with powdered sugar before serving.
Tip: Make up a batch of your favorite chocolate
glaze and spoon over the tops of the cream puffs.
Barb
