Pate A Choux
|Water||1⁄2 Cup (8 tbs)|
|Sweet butter||4 Tablespoon|
|Sifted unbleached all purpose flour||1⁄2 Cup (8 tbs)|
Combine water, butter and salt in a small saucepan and bring to a boil.
Remove pan from heat and pour in the flour all at once.
Stir well to combine and return to medium heat.
Cook, stirring constantly, until the mixture becomes sticky and pulls away in a ball from the sides of the pan.
Remove pan from heat, cool for a moment or two, and stir in 2 of the eggs, one at a time, making certain the first egg is completely incorporated before adding the second, and beating vigorously at the end.
Preheat oven to 400Â°F.
Lightly grease a baking sheet.
Drop the batter onto the sheet by spoonfuls of the size required by the recipe, or pipe out of a pastry bag into desired shapes.
Beat remaining egg in a small bowl.
Brush the tops only of the puffs, eclairs, etc., with beaten egg.
Set the baking sheet on the middle rack of the oven.
Reduce heat to 375Â°F.
and bake puffs for 20 minutes, or until they have puffed and are firm and golden brown.
Remove puffs from oven.
Using a small knife, cut a slit in the side of each puff or eclair; this will let out steam that would otherwise make the puffs soggy.
Cool puffs completely on a rack before proceeding with filling and serving.