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