Cream Puff Pastry
- Active Time 15m
- Total Time 55m
Makes about 10 servings
- 4 ounces butter (1/2 cup)
- 8 fluid ounces water
- 1/4 teaspoon salt
- 8 ounces all-purpose flour (1 cup)
- 4 eggs
Place butter in a medium saucepan. Add water and salt. Bring to boil, stirring until butter melts. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs 1 at a time to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or until smooth.
Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 in between the puffs for expansion.
Bake in preheated oven at 400 degrees F for about 30 minutes, or until golden brown. Remove puffs from pan. Cool on a rack.
Slice of the tops (or cut in 1/2). With a fork, gently scrape out any soft, moist dough. Work carefully so that you don't puncture the crust.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
152 calories; 11g total fat; 110mg cholesterol; 85mg sodium; 9g carbohydrates; 0g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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