Cream Puffs Recipe - Cooking Index
Cream Puffs Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 1/2 cup | 99g / 3.5oz | Butter - cut in small pieces |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Granulated sugar |
| 1 cup | 62g / 2.2oz | Sifted flour |
| 5 | Eggs |
In heavy saucepan, combine water, butter, salt, and sugar. Bring to boil. Remove pan from fire and add flour at once. Stir briskly with a wooden spoon until dough is smooth. Return pan to fire and cook, stirring constantly, until dough leaves the sides of the pan and forms a ball. Remove pan from fire and add eggs, one at a time, mixing after each one has been added. Spoon dough onto a greased baking sheet and bake at 375F for 45 minutes, or until puffs are dry and golden. Cool. Split puffs horizontally and fill with ice cream, whipped cream, or "Bakers' Cream - (Creme Patissiere)," the recipe for which is included in this database.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin
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