Cream Puff Pastry

Preparation info

  • Difficulty

    Medium

  • Makes

    1⅓ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
bleached all-purpose flour ½ cup (lightly spooned into the cup and leveled off) plus tablespoons 2.5 ounces 71 grams
water ½ cup (118 ml) 4.2 ounces 118 grams
unsalted butter 4 tablespoons (½ stick) 2 ounces 57 grams
sugar ½ teaspoon . .
fine sea salt a pinch . .
large eggs, lightly beaten ½ cup (118 ml) 4.4 ounces 125 grams

Method

Sift the flour onto a large piece of parchment.

In a medium saucepan, combine the water, butter, sugar, and salt and bring it to a full rolling boil. Immediately remove the saucepan from the heat and add the flour all at once. Stir with a wooden spoon until the mixture forms a ball, leaves the sides of the pan, and clings slightly to the spoon. Return the pan to low heat and cook, stirring and mashing continuously, for about 3 minutes to cook the flour.

Food Processor Method Without scraping the pan, transfer the mixture to a food processor. With the feed tube open to allow steam to escape, process for 15 seconds. With the motor running, pour in the eggs all at once and continue processing for 30 seconds. If necessary, remove the blades and, using a silicone spatula, mix the pastry to a uniform consistency.

Hand Method Without scraping the pan, empty the mixture into a bowl. Add the eggs, 1 at a time, beating vigorously with a wooden spoon after each addition.

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