Name: Pâte à choux-cream puff pastry
Yield: Yield: Approximately 54 ounces, thirty-six 1 inch puffs and twelve 1½ to 2 inch puffs
Cuisine: American
Ingredients: all purpose flour; salt; sugar; water; unsalted butter; eggs

Preparation info

Yield: Approximately 54 ounces ,
thirty-six
1 inch puffs and twelve 1½ to 2 inch puffs

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Name of ingredient	Baker’s percentages
18

Method

In a medium bowl, whisk the eggs to combine and set aside.
In a large heavy saucepan, bring the water, butter, sugar, and salt to a rapid boil.
Add the flour all at once, stirring the mixture with a wooden spoon, until it has thickened to the consistency of mashed potatoes and leaves a film on the bottom of the pan.
Remove from the heat and al