Baking Pate A Choux To Form Puffs Or Eclairs
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
59
Spice
41
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425 degrees
2
Line baking sheets with parchment
3
Pipe out 1/2-inch balls for profiteroles or cocktail puffs, 1-inch balls for cream puffs, or 1/2 by 4-inch strips for eclairs
4
Be sure to leave enough room in between for them to triple in size
5
Brush with egg glaze and bake for 15 minutes
6
Lower heat to 400 and open oven door briefly to let steam out
7
Close the door and continue to bake another 1030 minutes according to their size
8
They must be well dried out or they may fall
9
Take one out of the oven and check it by breaking open and checking the interior walls: they should be dry, not wet and eggy
10
Return to the oven as necessary
11
Remove when done and cool on a wire rack
12
Baked puffs and eclairs freeze well for up to a month
13
Filling Puffs: Either slice open horizontally, spoon filling onto bottom, and replace the hat; or pierce a small hole with a paring knife in side or bottom of the puff and pipe in a soft filling using a pastry bag with a small plain tip