PâTE à CHOUX FOR CHEESE PUFFS AND CREAM PUFFS
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That's it.
Provided by David Tanis
Categories appetizer
Time 1h
Yield About 60 bite-size puffs
Number Of Ingredients 8
Steps:
- Put butter and salt in medium saucepan with 1 cup water, and bring to a boil. Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
- Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time. Make sure each egg is fully incorporated before adding the next. After fourth egg has been added, beat for a minute more, until dough is smooth and glossy. Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine. (If you don't have a mixer, you can also beat the dough vigorously by hand.) Scrape down sides of bowl and remix, then put mixture in pastry bag.
- Heat oven to 425 degrees. Line two 12-by-18-inch baking sheets with parchment. On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them. (If you prefer, use two soup spoons to put the dough on the sheet.) Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
- Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
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Aslyn Karlman
[email protected]Overall, I thought these recipes were pretty good. I would definitely make them again, but I might make a few changes to the ingredients or the cooking time.
Junction computer Services
[email protected]The cream puffs were a bit too soft. I think I underbaked them.
Kay
[email protected]These cheese puffs were a bit too hard. I think I overbaked them.
Jutt g Jutt g
[email protected]The cream puffs were a bit too eggy for my taste.
MD Sahhin
[email protected]These cheese puffs were a bit bland. I think I needed to add more cheese.
Abdi Shukri
[email protected]The cream puffs were a bit too dense. I think I overmixed the batter.
Tisha Akter
[email protected]These cheese puffs were a bit too greasy for my liking.
Lil Killer
[email protected]The cream puffs were a bit too sweet for my taste, but the pastry was nice and crispy.
Michelle Oluwasusi
[email protected]I'm not a big fan of cheese puffs, but these were actually pretty good. The cheese flavor was nice and subtle.
Regina Daniels
[email protected]These cream puffs are the perfect dessert for any occasion. They're light, airy, and delicious.
Logan Nogas
[email protected]I love making these cheese puffs for my kids. They're always a hit!
Glzguz Glzgus
[email protected]These are a bit time-consuming to make, but they're worth the effort. The results are amazing!
Piere Sandra
[email protected]I've made these cream puffs several times and they always turn out perfect. They're a great way to impress your guests.
Samantha S
[email protected]These are the best cheese puffs I've ever had! The recipe was easy to follow and the results were amazing.
Damien schumaker
[email protected]I made these for a bake sale and they sold out in minutes! Everyone loved them.
Joy Mallick
[email protected]The cream puffs were delicious! The pastry was crispy and the filling was creamy and smooth.
Laina Hashipala
[email protected]These cheese puffs were a hit at my party! They were so light and airy, and the cheese flavor was perfect. I will definitely be making these again.