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Basic Cream Puff Paste




Source of Recipe


Internet


List of Ingredients




( for filled pastries, eclairs etc. )

1 cup water ( or milk )
1 stick butter or margarine softened, cut into pieces
1 tsp. sugar
1/4 tsp. salt
1 cup flour high gluten or all purpose
4 eggs
Filling of choice: see notes below

Truthfully these are not hard to do. But follow all instructions very carefully .Heat water, butter, sugar and salt to a full boil. Add flour all at once and stir vigorously with a wooden spoon until the mixture is thick, clings together and leaves the sides of the pan. Remove pan from heat and cool slightly. Add eggs, one at a time, beating vigorously until mixture forms a smooth shiny paste and egg is well incorporated. Each time you beat in the egg, mixture will separate and then form into a smooth shiny paste again. This process should be done vigorously and quickly.
For eclairs, press dough out of a pastry bag with plain tip into 4 inch strips, ( you should have about 12 ). For cream puffs, you can drop paste from a tablespoon or pipe out round globs. Place dough 1 1/2 inch apart on the baking sheet. Bake in a preheated 400F oven, about 40 minutes or golden.
Note: You may pierce each baked pastry with a tip of a sharp knife and let remain in the oven with door ajar for 5 minutes longer which helps the insides dry out a bit.



Recipe