Pate a Choux (cream Puff Pastry)

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Pate a Choux (cream Puff Pastry)

Ingredients

  • 1 c. water
  • 6 T. unsalted butter
  • 1/4 t. salt
  • 1 c. unbleached all purpose flour
  • 4 lg eggs

Instructions

About 3 cups dough, enough for 12-18 small pastries.. Combine the water, butter and salt in a saucepan over medium heat and bring to a boil, stirring occasionally. As soon as it comes to the boil, remove from the heat and sift in the flour, stirring with a wooden spoon to combine smoothly. Return to the heat and cook, stirring constantly, until paste dries slightly and begins to leave the sides of the pan. Transfer the paste to a bowl and stir with a wooden spoon for 1 minute to cool slightly. Add eggs, one at a time, beating each until it is absorbed before adding the next. Use the pastry immediately.

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