Cream Puff and Eclair Recipe

Basic Choux Pastry with Whipped Cream and Savory Filling Ideas

Jan 5, 2008 Donna Diegel

Traditionally used for cream puffs and eclairs, basic choux pastry is also perfect for savory dishes and appetizers. Whip up a batch and pick a favorite filling!

Choux Pastry ~ So Much More than Cream Puffs and Eclairs!

Profiteroles, eclairs and cream puffs are all made with the same "Choux Pastry" (pronounced "shoo"). It contains just 4 simple ingredients, and yet is the medium for so many different applications. Since it contains no sugar, it is also versatile enough for savory dishes and hor d'oeuvres. Light and airy and hollow inside, it can be baked into most any shape you need. This is one recipe and technique to master as it will become one of your favorites.

Made popular in the '70s by cookbook author Julia Child, choux pastry has deep roots and an old history. According to Wikipedia, "A chef by the name of Panterelli invented the dough in 1540, seven years after he left Florence." Ever since, this humble sticky dough has become a staple of chefs, caterers and home bakers around the world.

Tips, Tools and Technique:

This recipe only looks long and hard. Don't let it fool you. Once you get the hang of it, you can do it with your eyes shut.

Butter: Only real butter will do.
Mixer: A high-speed mixer like a KitchenAid, is almost a necessity as this dough needs to be beaten thoroughly. It can be done by hand, but with varying results.
Cooking: This is an important step as it dries the mixture out before the eggs are added. It needs to be beaten while being cooked. Do not overcook.
Mixing: The cooked flour mixture can be cooled a bit before the eggs are added, but it is easier to use the mixer on low for this job. Using the paddle or beater attachment, it will allow steam to rise and cool slightly. This should take approximately 2-3 minutes.
Eggs: Eggs need to be added one at a time, and they need to be beaten into the mixture completely before the next egg is added. Do not rush this step.
Baking: Resist the urge to open the oven for the first 15 minutes. If taken out too early, they will collapse. They may need more or less time in the oven.

The Recipe: Basic Choux Pastry

Ingredients:

2 cups water
1/2 pound (1 cup) butter
1/8 tsp salt
2 cups King Arthur unbleached white flour
7 large eggs

Directions:

Preheat oven to 400 degrees.
Line sheet pans with parchment paper, spray lightly. Set aside.
Boil water, butter and salt together in a large saucepan. Turn heat to medium.
Add flour all at once.
On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves sides of pan for approximately 3-4 minutes.
Transfer mixture to a high-speed mixer with a stainless steel bowl.
Beat for 2-3 minutes on low speed with paddle attachment. This allows it to cool down while mixing.
Turn mixer to medium and add eggs one at a time, beating after each egg.
The dough is ready when it forms together and comes away from the bowl. This could take up to a total of 10 minutes.
Spoon pastry into large pastry bag or cookie scoop.
Pipe into eclairs or use small, medium or large scoops to make the shape you need, leaving a few inches between.
Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow.
Let cool before filling. Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them.

This recipe is continued in Part II: Choux Pastry Filling Recipes: Sweet and Savory Fillings for Cream Puffs, Eclairs and Appetizers

For other delicious desserts and brunch ideas try:

The copyright of the article Cream Puff and Eclair Recipe in Baking & Desserts is owned by Donna Diegel. Permission to republish Cream Puff and Eclair Recipe in print or online must be granted by the author in writing.

Choux Pastry is Almost Ready!	Piping the Choux Pastry into Eclairs & Cream Puffs	Eclairs & Cream Puffs are in the Oven
Eclairs Filled with Homemade Pastry Cream!	Perfect Eclairs!