Recipe - Cream Puff

1 cup Hot water
One half teaspoon Salt
6 tablespoon Butter, room temperature
1 cup Flour
4 lg Eggs

Boil water, salt, butter. Add flour, all at once. Lower heat and beat with
wooden spoon for 3 or 4 minutes. Remove to mixer bowl and rest (cool) for
about 2 minutes. Add eggs one at a time and beat one minute after each
addition. Then beat on medium speed for 3 minutes to incorporate air into
mixture. Refridgerate the dough covered for one hour. It should be good and
cold. Preheat the oven for 15 or more minutes to 450F Use parchment paper
on jelly roll pan and ice cream scoop to get nice size puffs on sheet. Six
puffs is probably all it will hold. Bake at 450F for 15 minutes and then
reduce heat to 350F and bake for 30 minutes. DO NOT OPEN OVEN DOOR during
this period. As soon as the final 30 minutes is up. Turn the oven off and
open the oven door leaving the jelly roll/puffs in the oven to cool for one
hour.

Serving Ideas: Fill with anything hot or cold.
Recipe By: foolproof Pate a choux

Posted to FOODWINE Digest 19 November 96

Date: Tue, 19 Nov 1996 17:12:27 +0100

From: terry pogue tpogue@IDS2.IDSONLINE.COM