Basic Cream Puff Paste
|All purpose flour||1 Cup (16 tbs) (150 g, sifted)|
|Butter||1⁄2 Cup (8 tbs) (1225 g)|
|Water||250 Milliliter (1 cup)|
Measure the ingredients.
Sift the flour onto a double thickness of waxed paper.
Grease a large baking sheet.
Preheat the oven to 400°F (205°C).
Put the butter, water and salt into a medium saucepan.
Stir the mixture over low heat until the butter has melted.
Increase heat and quickly bring to a boil.
Remove from the heat and add the flour to the boiling liquid all at once, beating vigorously with a wooden spoon.
Return to the heat and cook for 1 minute, stirring until the dough comes away from the sides of the pan.
Remove from the heat and allow to cool.
Beat the eggs in a medium bowl.
Gradually beat the eggs into the cooled cream puff paste, making sure each addition is thoroughly mixed in before adding the next one.
This can be done using an electric mixer or beating by hand with a wooden spoon.
When the egg is completely blended in, the cream puff paste should be soft, glistening and golden, and will fall in a thick stream from a spoon.