Recipe

Pate A Choux Cream Puff Or Eclair Shells Recipe

Add Step-by-Step Photos	Wynnebaer / All my dishes 2 years ago Fill with your choice of whipped cream, ice cream, or creme anglaise. Prep:15m Cook:25m Servings:16	Wynnebaer
	yummy

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notyourmom

broadzilla

pollymotzk

nanny

sunflower4

vino4dino

choclytcan

greekgirrr

foodinnewe

organicmam

lowcountry

mumtazcate

Ingredients

1 cup water

1 tsp. salt

3 tsp. sugar

6 tbls. butter

3/4 cup plus 2 tbls. flour, sifted

4 eggs, beaten

1 egg, beaten for egg wash

Directions

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.

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Comments

organicmama 2 years ago said:
Oh I knew you loved me! Thanks hon....

organicmama 2 years ago said:
Hey, you can put a pic up for this one...you have one!

organicmama 2 years ago said:
I still have to make these...I was craving one the other night...yummmmmmmmmmmm!

cubralinda 1 year, 12 months ago said:
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.thanks for sharing.=-0)

desertgal 1 year, 11 months ago said:
Looks and sounds wonderful!

noir 1 year, 11 months ago said:
I love anything puffy for dessert! ROFL! :)

shecooks4u 1 year, 10 months ago said:
I was just talking about this recipe in my baking class yesterday! Going to make this weekend with chocolate pudding filling

notyourmomma 1 year, 9 months ago said:
Pate a choux is wonderful. Love the post, love the picture, love the results! I fill mine with a crab filling and use it for baby and bridal showers.

mumtazcatering 1 year, 9 months ago said:
I was searching for an éclair's recipe for today to surprise my family :)
will be making it right away
have a blessed day
Mumtaz

michellem 1 year, 8 months ago said:
Looks tasty!

nanny 1 year, 7 months ago said:
Oh yea love these with cream to crab,thanks

romagourmet 1 year, 7 months ago said:
2.00 am in Italy now, ideal time for this sweet delicatessen

cherylannxo 1 year, 3 months ago said:
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

sunflower48386 10 months, 4 weeks ago said:
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

lowcountrycook 4 months ago said:
That looks really good! I can't wait to try.

foodinnewengland 3 months ago said:
I love making this, i think it's the texture and the eggyness. Thanks for the reminder, i might do a butternut squash filling this fall. Sound ok?

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