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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Made these with my 16 year old son. It was super easy and they turned out very well.
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.
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