Cream Puff Pastry Recipe
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Small, bite-sized puffs of choux dough are very versatile with different fillings. They are easily made for sandwich spreads, sweets, or ice cream desserts.
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2 cups water
2 sticks butter
2 cups flour
Preheat oven to 400ºF.
Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
Remove mixture from heat and beat in eggs, with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
If making dessert puff pastry or a small bite-sized sandwich, use a smaller kitchen spoon, like a typical table spoon, to drop dough onto ungreased pan, placing dough 3-inches apart (if a larger puff is desired, use a serving spoon for portioning the dough onto the ungreased pan).
Bake 40 to 45 minutes until lightly browned. As the crust browns, the inside opens up (Undercooking results in a sticky inner dough and a less open texture).
Remove from oven and set aside to cool.
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