Pie
Choux Pastry
- Cook
- 45 minutes
- Servings
- 10
Ingredients
- 1/2 cup butter
- 1 cup boiling water
- 1 cup flour
- Pinch salt
- 3 eggs
Instructions
- 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 eclairs 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.
- Bake in the oven for 45 minutes at 325 degrees.