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Listed in: Pies and Pastry / Pastry
1/2 cup butter
1 cup boiling water
1 cup 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 and 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 squeeze the batter through a pastry bag. Shape cream puffs with a spoon, making them as nearly round as possible with the batter slightly heaped in the middle.
The secret of success in making choux pastry really lies in the baking process. Two points must be borne in mind, a moderate oven and plenty of time. As in any mixture where eggs act as the only leavening agent, especial care in the matter of temperature is necessary. Too high a temperature ruins the texture and too low a temperature makes them fail to rise.
Time in oven, 45 minutes. Temperature, 325°. Servings, 10
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