This choux paste can also be used to form éclairs and profiteroles stuffed with vanilla ice cream.
You can also make small miniature balls of about 0.5 inch to garnish a soup.
To serve as appetizers, bake balls about 1 ½ inches that you can stuff with chicken sandwich mixture. These will take less time to bake.
The filled puffs can be served with chocolate sauce or strawberry sauce. The baked puffs can be frozen for one month without filling.
Servings: 12 puffs
Set the oven rack in the lower third of the oven. Preheat the oven to 400°F.
In a medium saucepan, bring the water and butter to a boil, add the flour all at once and stir vigorously with a wooden spoon without stopping until the mixture is homogeneous, pulled away from the edges of the pan and form a ball. Immediately remove from the heat and let cool for 5 minutes.
Add one egg at a time, beating vigorously until smooth after each addition. You can also use the food processor to add the eggs.
With a tablespoon or a pastry bag fitted with a large no.7 tip, form 12 puffs of about 2 ½ inches in diameter on an ungreased (12 inches x 17 inches) cookie sheet spacing them apart.
Bake for 30 to 45 minutes until golden and firm. Shut down the oven, pierce 3 small holes in the top of the puffs with the tip of a knife and return to the oven for 5 Minutes to dry the inside of the puffs. Cool to room temperature, cut off the tops of the puffs and remove the unbaked soft dough in the center of the puff with your fingertips.
When ready to serve, fill with whipped cream and drizzle with chocolate sauce if desired.
Ingredients
Directions
Set the oven rack in the lower third of the oven. Preheat the oven to 400°F.
In a medium saucepan, bring the water and butter to a boil, add the flour all at once and stir vigorously with a wooden spoon without stopping until the mixture is homogeneous, pulled away from the edges of the pan and form a ball. Immediately remove from the heat and let cool for 5 minutes.
Add one egg at a time, beating vigorously until smooth after each addition. You can also use the food processor to add the eggs.
With a tablespoon or a pastry bag fitted with a large no.7 tip, form 12 puffs of about 2 ½ inches in diameter on an ungreased (12 inches x 17 inches) cookie sheet spacing them apart.
Bake for 30 to 45 minutes until golden and firm. Shut down the oven, pierce 3 small holes in the top of the puffs with the tip of a knife and return to the oven for 5 Minutes to dry the inside of the puffs. Cool to room temperature, cut off the tops of the puffs and remove the unbaked soft dough in the center of the puff with your fingertips.
When ready to serve, fill with whipped cream and drizzle with chocolate sauce if desired.
