Pate A Choux Cream Puff Or Eclair Shells
From wynnebaer 17 years ago
- 25 minutes to make
- Serves 16
Fill with your choice of whipped cream, ice cream, or creme anglaise.
Ingredients
- 1 cup water shopping list
- 1 tsp. salt shopping list
- 3 tsp. sugar shopping list
- 6 tbls. butter shopping list
- 3/4 cup plus 2 tbls. flour, sifted shopping list
- 4 eggs, beaten shopping list
- 1 egg, beaten for egg wash shopping list
How to make it
- Over high heat bring first 4 ingredients to boil.
- Take off heat and add flour , put back on heat and beat vigorously with wooden spoon until dough forms a ball and pulls away from the side of the pan.
- Place dough in large bowl.
- Add eggs a little at a time, beating all the while until dough is smooth.
- With pastry bag, pipe out 11/2 inch rounds, 2 inches apart onto parchment lined sheet.
- Brush tops with remaining egg.
- Bake at 400 for 25 minutes.
- Cool on rack.
The Rating
Reviewed by 14 people-
I love notyourmomma's idea with the crab.I Love these. I made Alton Browns once. some puffed some did and sunk still real good. I'm keeping this,thanks
sunflower48386
in White Lake loved it
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oh yea love these with cream to crab,thanks
nanny
in Haddam loved it
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Why is it that everything that tastes sooooooooo good. In quantity can be so baaaaad. I can deal with almost anything, but pastries and ice cream are my down fall. You have my 5 on this one. have a good night...Cheryl
cherylannxo
in Santa Nella loved it
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