This is a classic recipe for creating light, airy, and hollow cream puffs using a traditional French pâte à choux dough.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Butter (1 Stick) |
| 1 Cup | Boiling Water |
| 1 Cup | Flour |
| 4 | Eggs, Unbeaten |
Instructions
- Preheat the oven to 450°F. Grease a baking sheet.
- In a saucepan, pour the boiling water over the butter and heat until the butter melts and the water returns to a boil.
- Add the flour all at once. Stir constantly with a wooden spoon over low heat until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
- Add the unbeaten eggs, one at a time, beating vigorously after each addition until the dough is smooth. Continue beating until the mixture is smooth and velvety.
- Drop heaping tablespoons of dough onto the baking sheet, about 2 inches apart.
- Bake at 450°F for 15 minutes.
- Reduce the heat to 300°F and bake for 30 to 40 minutes longer to dry out the centers.
- Remove to a wire rack to cool completely.
- When cold, cut off the tops with a sharp knife and fill as desired.
Note
This recipe makes about 12 to 14 cream puffs. They can be filled with whipped cream, sweetened fruit, ice cream, or a custard filling similar to that used in Boston cream pies.
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