Yield: Yields about 2-1/2 dozen puffs.
Choux pastry (pronounced “shoo”) is a light, easy-to-make pastry that’s the basis for cream puffs, éclairs, and profiteroles. The batter is quite forgiving: you can make it one day and bake the puffs the next, or you can fully bake the puffs, freeze them, and then reheat them quickly before filling with plain pastry cream or ice cream. The puffs are delicate, however, so don’t let them get squashed in the freezer. If you don’t have a pastry bag, use a heavy zip-top bag with the corner snipped off to pipe out the batter.
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This recipe turned out perfect! Lots of patience required with stirring while the water evaporates--but this process is was missing from other recipes that failed to turn out a good pate a choux.
Oh my goodneess! Absolutely divine and so easy to make! Hmmmm ... I just can't stop eating them.
These turned out perfectly! I didn't even need the pastry tube; I did them by hand and just rounded them up a little. My family loved them. Alex
The dough didn't puff up for me. I was disappointed, I don't know what went wrong.I made a second batch of dough from an old recipe I had used before, they puffed much nicer than the first.
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