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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: huggett@sequent.com
Date: Tue, 12 Nov 91 22:04:04 GMT
Subject: OVO-LACTO: Choux pastry (Cream Puffs)
References: <ki05vuINNq3p@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Cream Puffs
Archive-Name: recipes/ovo-lacto/choux-pastry
Keywords: recipe ovo lacto choux pastry
Followup-To: rec.food.veg
Organization: Sequent Computer Systems, Inc.
Approved: aem@mthvax.cs.miami.edu
Almost any filling can be piped or spooned into baked choux pastry.
The pastry is easy to make. Custards or flavored whipped cream are
popular for cream puffs. Savory fillings of cheese, herb cheese,
vegetables, and or meats (such as chicken salad) also work for appetizers.
Terri Huggett
huggett@sequent.com
Choux pastry (makes about 25)
1 cup water
3/4 teaspoon salt
1/2 unsalted butter
1 cup flour
4-5 eggs
In a saucepan, heat the water, salt, and butter until butter is melted
and the mixture comes to a boil. Remove from the heat. As soon as the
pan is taken from the heat, add all the flour at once and beat
vigourously with a wooden spoon for a few seconds until the mixture is
smooth and pulls away from the pan to form a ball. Beat for about a
minute over low heat to dry the mixture.
Set aside one egg and beat it. With a wooden spoon, beat the remaining
eggs into the dough ONE BY ONE, beating thouroughly after each
addition. Beat enough of the reserved egg into the dough to make a
mixture that is very shiny and just falls from the spoon.
Fill a pastry bag with a medium to large round tip with the mixture.
Pipe small rounds (about the size of a quarter in diameter or up to
half dollar) onto a buttered baking sheet. Bake at about 400 degrees
for about 20 minutes. (if not using a convection oven, prop the door
open slightly with a spoon or fork.) Transfer puffs to rack to cool.
While still warm slice off a hat from each (either separating
completely or not) to release steam. When cool fill with desired filling.