Miniature Pate Choux (Cream Puffs)
These are great stuffed with everything from custard to chicken salad.
Ingredients
- 1 cup water
- ½ cup unsalted butter cut 1/2 -inch thick pieces
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 4 eggs large
Instructions
- place water, butter and salt in a heavy medium saucepan and bring to a simmer over medium heat. When butter has melted, reduced to very low. Stir in flour. Whisk until mixture is smooth and forms a ball around the whisk. Remove from heat.
- Beat in the eggs one at a time, making sure to thoroughly incorporate before adding the next egg.
- Preheat oven to 425°F. Line 2 baking sheets, not air cushioned, with parchment paper. Using a pastry bag with a #8 plain round 5/8-inch tip, pipe Pate Choux onto the baking sheets in a ½ inch mounds.
- Bake for 15 minutes. Rotate baking sheets. Turn oven down to 300°F and bake puffs until golden brown and very lightweight, about 20 minutes. Using a skewer, poke a hole in the side of each puff to release steam. Place on a rack to cool.
- When choux puffs are completely cool, slit them in half horizontally almost all the way through. Pull out any uncooked dough in the middle.
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