Cream Puff Pastry Recipe
Even James Bond was not able to access this highly classified recipe of Cream Puff Pastry. Now I am outing it for all on the web. Cream Puff Pastry goes perfectly as Side Dish. Trust me, you must try this Cream Puff Pastry recipe.
Ingredients
1 cup water
1/4 cup margarine
Dash salt
1 cup flour
4 eggs
Directions
Combine water, margarine and salt in medium saucepan.
Cook and stir over high heat until boiling; reduce heat.
Add flour and cook and stir over medium heat until mixture comes clean from sides of pan and forms ball in center.
Remove from heat; cool slightly.
With spoon, electric beater or food processor, add eggs, one at a time.
Beat after each addition until batter is smooth and glossy.
For Cream Puffs: Drop tablespoonfuls onto lightly greased baking sheets.
Bake at 425°F (220°C) for 15 minutes; reduce heat to 350°F (175°C) and bake 25 minutes longer, or until puffs are free of moisture beads.
(Puff pastry will collapse if removed from oven early.) Remove from oven.
Remove tops or cut into sides to allow hot air to escape; cool completely.
For Eclairs: Spoon pastry batter into pastry bag fitted with 1/2 in. (1.25 cm) tube.
Shape batter into 1 x 4 in. (2 x 10 cm) strips.
Bake as for cream puffs.
Cook and stir over high heat until boiling; reduce heat.
Add flour and cook and stir over medium heat until mixture comes clean from sides of pan and forms ball in center.
Remove from heat; cool slightly.
With spoon, electric beater or food processor, add eggs, one at a time.
Beat after each addition until batter is smooth and glossy.
For Cream Puffs: Drop tablespoonfuls onto lightly greased baking sheets.
Bake at 425°F (220°C) for 15 minutes; reduce heat to 350°F (175°C) and bake 25 minutes longer, or until puffs are free of moisture beads.
(Puff pastry will collapse if removed from oven early.) Remove from oven.
Remove tops or cut into sides to allow hot air to escape; cool completely.
For Eclairs: Spoon pastry batter into pastry bag fitted with 1/2 in. (1.25 cm) tube.
Shape batter into 1 x 4 in. (2 x 10 cm) strips.
Bake as for cream puffs.
