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4 to 6
servingsEasy
Published 1990
Cream puff pastry, or choux paste, is a useful and easy thing to know how to make. Not only is it used for cream puffs and éclairs, but also for dumplings, ramekins, and this old-fashioned pastry, which makes a savory warm hors d’oeuvre. The batter is dropped by spoonfuls in a ring. The individual puffs rise and bake into each other, and the whole thing can be lifted off as a piece, golden and crisp on the surface, airy and fragrant inside. The batter takes literally just a few minut