Choux Pastry for Cream Puffs and Eclairs

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: Pastries

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup bread or all-purpose flour
  • 1/8 tsp. salt
  • 4 eggs
  • Almond Custard Cream Filling:
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp. salt
  • 3 cups milk
  • Chocolate Glaze:
  • 1/2 cup semi-sweet chocolate pieces
  • 2 Tbsp. water
  • 1 Tbsp. butter
  • 1/2 cup confectioners' sugar

Directions

  1. In medium saucepan over medium-high heat, bring water and butter to a rolling boil. Add flour and salt al at once, stirring vigorously until mixture forms a ball, about 1 to 2 minutes. Remove from heat. Let rest 5 minutes, stirring occasionally to cool. By hand or with mixer at medium speed, beat in eggs, 1 at a time, beating until smooth after each addition. Continue beating, if necessary, until glossy and small quantity of dough stands erect when scooped on end of spoon.
  2. Drop dough in 2 Tbsp. portions about 2 inches apart on ungreased baking sheet. Bake in lower half of preheated 425 degree oven until lightly browned, about 20 minutes. Reduce heat to 375 degrees. Continue baking until golden brown and firm, about 12 to 15 minutes. Pierce side of each puff with tip of sharp knife. Serve hot or cool on wire racks.

  3. Makes about 2 to 3 dozen

  4. To serve puffs: For classically filled puffs, slice off 1/4 to 1/2 inch from tops. Pull out any filaments of soft dough. Just before serving, spoon scant 1/3 cup Almond Custard Cream Filling (or other filling, as desired) into each hollow. Replace tops.

  5. For unfilled puffs, serve hot OR, for main dish or dessert, cool, cut off small portion of tops and pull out any filaments of soft dough. Just before serving, spoon in filling as desired and replace tops.

  6. OR, use uncut puffs. Spoon filling into pastry bag fitted with plain round pastry tip or into plastic condiment bottle with applicator tip. Press tip into each puff. Slowly and gently squeeze bag or bottle until cream puff is full. For sweet puffs, dust with confectioners’ sugar, drizzle with ice-cream sauce or spread with chocolate glaze, if desired.

  7. Savory puff variations:

  8. Carrot Herb: After beating in eggs, stir in 1/2 cup shredded carrot, 1 1/2 tsp. chopped chives and 1 tsp. marjoram leaves, crushed. Bake as above.

  9. Cheddar and Bacon: Omit salt from dough. After beating in eggs, stir in 1 cup (4oz.) shredded Cheddar cheese, 1/4 cup crumbled, crisp-cooked bacon and 2 tsp. instant minced onion. Bake as above.

  10. Parmesan: Omit salt from dough. After beating in eggs, stir in 1/2 cup grated Parmesan cheese and either 2 tsp. oregano leaves, crushed, Italian seasoning, crushed or pizza seasoning. Bake as above.

  11. Eclairs: Shape scant 1/4 cup of dough into 4 × 1-inch fingers on ungreased baking sheet. Bake and pierce. Cool on wire racks. Cut off tops. Pull out any filaments of soft dough. Just before serving, fill each éclair with 1/3 cup of the Almond Custard Cream Filling. Replace tops. Spread each éclair with 2 tsp. of the Chocolate Glaze.

  12. Almond Custard Cream Filling:

  13. In a large saucepan, stir together sugar, cornstarch and salt. In bowl or liquid measure, stir milk into egg yolks. Gradually stir small amount of milk mixture into dry ingredients, making a smooth paste. Gradually stir in remaining milk mixture until blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in flavorings. Cool quickly by setting pan in bowl of ice or cold water and stirring until steam no longer rises, a few minutes. Cover with plastic wrap. Chill thoroughly. Spoon or squeeze scant 1/3 cup into each cream puff or éclair.

  14. makes 3 1/2 cups, enough to fill 1 dozen large cream puffs or éclairs.

  15. Soufflé Beignets

  16. To one recipe of Choux Pastry for Cream Puffs and Éclairs, add 1/8 tsp. salt. After all eggs are beaten in, stir in 1 tsp. vanilla. In a deep-fat fryer or skillet, heat 3 inches cooking oil to 370 degrees. In small batches, drop dough by teaspoonfuls into hot oil. For even cooking, occasionally turn frying dough with slotted spoon. Fry until golden brown, about 3 minutes. Remove with tongs or slotted spoon and place on paper towels to drain. Dust with confectioners’ sugar. Serve hot.

  17. makes about 12 to 13 dozen

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