When I was a teenager we were taught at church how to make Cream Puff Shells. We even learned how to make them into various shapes and my favorite was a swan. Though "choux" as many call it, Is seemingly difficult, it really isn't all that difficult and the dough is very versatile, not only can it be baked, it can also be fried and used in a variety of ways. You can make them sweet (with the addition of sugar) or savory (subtract the sugar and add in various types of seasonings).
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1 tbsp sugar (if desired)
- 1 cup hot water or milk
- 1/3 cup butter
- 4-5 eggs at room temperature
- Bring the liquid (water or milk) to a boil.
- Place in the butter and salt (and sugar if needed) to melt.
- Add in the flour in one fell swoop and stir quickly using a wooden spoon.
- It may seem rough at first but eventually, it will turn into a softball.
- Once it becomes dry and no longer clings to the pot, remove it from the heat.
- Let it sit to cool to room temperature and begin stirring in the eggs, incorporating completely, one at a time.
- Some people use a processor with a plastic blade. I prefer the old style because then I know each egg is incorporated and not over-mixed.
- Once each is incorporated, you can then begin the process of baking. You can use a piping bag or drop by rough teaspoons or tablespoons depending on the desired size.
- Spray or sprinkle lightly with water before baking.
- Preheat oven at 400 for puffs bake for 10 minutes then reduce to 350 for another 25 minutes. DO NOT REMOVE right away though. Turn off the oven and allow them a few minutes of dry-out time. Keep an eye though- you don't want them to get too dark.
Once you remove them, you can fill them when they cool to room temperature.