Tuesday, August 16, 2011

Choux Puffs

Or choux pastry, or cream puffs...

Anyways, they're cute. And tasty beyond cute. And can be filled with whatever the moment brings. Or craves. Strawberry and whipped cream, in this case.

Recipe makes about 15 puffs, and goes like this:
Preheat oven at 400 F.

In a heavy saucepan, place:
- 1/4 cup butter
- 1/2 cup water
and bring to a boil. Remove fro the heat and add:
- 1/2 cup whole wheat flour
- 1 tsp salt

Stir with a wooden spoon until mixture is smooth and return to heat. Continue stirring until the mixture forms a thick lump. 

Remove from heat and beat with an electric mixer for one minute or two to release the heat. Once cooled, add:
- 2 whole eggs lightly beaten
and continue to mix until the mixture forms a think paste.

Place on parchment paper lined cookie sheet in spoonfulls, spacing them a couple of inches apart.  Bake at 400F for 10 minutes, then reduce the heat to 350F and bake for ~ 15 more minutes.

Remove from oven, make a small slit on the side of each shell to release the steam, and let cool completely on wire racks.

For assembling the cream puffs: slit each shell in half and fill the bottom part with the filling of choice. Place the top part of the shell on top of the filling.

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