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Listed in: Pies and Pastry / Pastry
Choux paste comes under the general heading of pastry al¬though it is quite different in character from the forms of pastry used for pies. It is used for cream puffs and éclairs.
1/2 cup butter or margarine
1 cup boiling water
1 cup cake or pastry flour
Pinch salt
3 eggs
Put butter and water in a saucepan and bring to the boiling point. Add flour and salt and stir vigorously until the mixture makes a ball that comes away from the sides of the pan. Remove from fire, add unbeaten eggs, one at a time, beating each one in thoroughly before adding the next. Form in the desired shape on a greased baking sheet. For éclairs make long narrow strips, preferably with a pastry bag. Shape cream puffs with a spoon or pastry tube, making them as nearly round as possible with the batter slightly heaped in the .center. Bake in a moderate oven until thoroughly done. If not cooked enough they will fall when taken from the oven, and if too high a temperature is used they will burn on the outside before they are cooked through.
Time in baking, 45 minutes. Temperature, 325°. 12 medium sized puffs or .
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