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Puff Pastry – Choux

Fill with custard or pudding

Use for Creme Puffs, Eclairs or Appetizers

Puff Pastry is easy and versatile.  You’re limited only by your imagination. Use it for appetizers (small puffs filled with tuna, crab or chicken salad, veggie dip or anything else you want). Desserts made with puffs can be simple (spoon instant pudding into the puff and top with whipped cream or chocolate syrup) or elegant – Chocolate Eclairs filled with a thick yummy custard and covered with chocolate. It can be used as a base for cookies, cakes and pies. Play!!

1 C    Water

½ C  Unsalted Butter

Pinch of Salt (Omit the salt if you use salted butter)

1 C   Flour (stir the flour before measuring)

4 Large Eggs

Preheat oven to 425º F.

In a heavy sauce pan, bring the water, butter and salt to a boil cooking until the butter is melted.  Reduce the heat to low, and immediately dump the flour, all at once, into the boiling water.  Cook, stirring constantly for 1 to 2 minutes until the mixture forms a ball in the middle of the pan.  Remove from the heat.  Beat one egg at a time into the mixture. Make sure it is incorporated well before adding the next egg. Continue to mix in one egg at a time until the dough is shiny and smooth.  Press the mixture through a decorating bag to form the eclair or, using a large round tip, pipe rounds of dough onto an ungreased cookie sheet (small rounds for appetizers or larger ones for cream puffs).  Space the dough about 1½” apart.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

Let cool. (You may want to slice a small slit to allow steam to escape) Slice off the top and remove any wet dough.  Fill with anything you desire – sweet or savory. ENJOY!

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