CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH
Recipe can be doubled

1 cup water
1 stick (1/2 cup) unsalted butter, cut into 1-inch pieces
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
or 1 teaspoon salt (for savory)
1 cup all-purpose flour
4 large eggs

Preheat oven to 400 degrees F.
Bring water, butter, and salt to a boil in a medium saucepan over high
heat, while stirring to melt butter. Remove from heat. Add flour all at once
and cook over medium heat, beating with a wooden spoon until mixture pulls
away from side of pan and dough forms a ball, about 1 minute.
Remove from heat and add eggs 1 at a time, beating well with wooden spoon
after each addition.
A standing mixer can be used to add eggs. Use within 2 hours.

"baker1" > wrote in message
...
> Used Julia Child's recipe but got flat bread instead. Choux might
> have been a bit thin (used all 6 eggs)...is this why they didn't puff?
> I've got the pastry cream ready to go, but need to get these puffs
> going.
>
> Thanks for any help.