Pate a Choux
List of Ingredients
1 cup sifted flour
1 cup cold water
½ tsp. salt
½ cup butter
4 large eggs
Measure flour and put it by the stove.
Bring the water, salt and butter rapidly to boil in 6-cup saucepan, stirring occasionally with a wooden spoon.
As soon as mixture comes to a good boil, add flour all at once, take pan off fire and stir hard until batter stiffens and draws away from sides of pan, forming a compact ball (happens quickly in less than minute)
Put the pan back over the heat and stir a minute.
Put the pan back over the heat and stir vigorously for another minute.
(This stage of cooking the flour important because if it is not cooked long enough, it won’t absorb enough mixture to exert necessary baking power.)
Don’t overcook or butter may start to ooze out and mixture won’t puff.
Remove and let stand 2-3 minutes to cool.
Beat in whole eggs, one at a time, beating 1 min. with electric mixer after each.
After all added, beat 5 more minutes.
Let stand one hour in cool place before making and baking puffs.
Pipe into 2” rounds using a pastry bag and large plain tube placing 2” apart. Finish with quick twist for center higher than sides. (You can use a rounded tablespoon of paste, scraping it off with another spoon._
Cook on lightly greased cookie sheet: at 450 for 20 minutes and reduce to 350 for 20-30 minutes.
Let dry till crisp. For tea sandwiches, slice in half horizontally.
Makes 15 large puffs.
I made mini puffs but it has been so long since I’ve done this, I’m afraid to guess at how long to bake the little guys. But they do make wonderful little morsels.
I have baked ahead and stored in freezer. I defrosted them before starting party preparations and placed in warm oven briefly to restore crispness again. I did not slice till they were ready to fill.
Recipe
Measure flour and put it by the stove.
Bring the water, salt and butter rapidly to boil in 6-cup saucepan, stirring occasionally with a wooden spoon.
As soon as mixture comes to a good boil, add flour all at once, take pan off fire and stir hard until batter stiffens and draws away from sides of pan, forming a compact ball (happens quickly in less than minute)
Put the pan back over the heat and stir vigorously for another minute.
(This stage of cooking the flour important because if it is not cooked long enough, it won’t absorb enough mixture to exert necessary baking power.)
Don’t overcook or butter may start to ooze out and mixture won’t puff.
Remove and let stand 2-3 minutes to cool.
Beat in whole eggs, one at a time, beating 1 min. with electric mixer after each.
After all added, beat 5 more minutes.
Let stand one hour in cool place before making and baking puffs.
Pipe into 2” rounds using a pastry bag and large plain tube placing 2” apart. Finish with quick twist for center higher than sides. (You can use a rounded tablespoon of paste, scraping it off with another spoon._
Cook on lightly greased cookie sheet: at 450 for 20 minutes and reduce to 350 for 20-30 minutes.
Let dry till crisp. For tea sandwiches, slice in half horizontally.
Makes 15 large puffs.
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