Basic Cream Puff Pastry
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Unbleached white flour||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Butter||3⁄4 Cup (12 tbs), cut in to chunks|
Preheat oven to 400° F.
Butter the number of baking sheets required by recipe.
In a medium-size bowl, sift together whole wheat pastry flour and unbleached white flour.
In a medium-size saucepan, combine water and butter.
Heat until butter has melted, then bring to a full rolling boil.
Add flour all at once, and stir with a wooden spoon until pastry forms a ball and comes away cleanly from sides of pan.
Continue to cook 2 minutes longer over low heat, stirring constantly.
Spoon batter into large bowl of electric mixer or workbowl of food processor.
Allow batter to cool slightly.
Beat in eggs, 1 at a time.
Shape and bake according to recipe instructions.
Place on top shelf of oven.
If using more than 1 baking sheet, do not put them into oven at the same time, as the ones on the bottom will not brown properly.
Instead, bake in batches.
When puffs are lightly browned, doubled in size, and firm, they are done.
Pierce on each side with the point of a paring knife to allow steam to escape.
Return to oven for a few minutes, and then cool on wire racks.
Fill puffs as close to serving time as possible to prevent them from getting soggy.
Unfilled puffs freeze very well.
Heat frozen puffs for a few minutes in a 350°F oven if they lose their crispness.