so off to the kitchen I went and before I even had the coffee going, was whipping up a batch of Choux dough. and proceeded to make my hubz a very, very, very happy hubz. and a request to make these "all the time"
so without further ado, here is your recipe :
Choux Pastry Dough :
- 1 c H2O
- 1/2 c. butter ( if unsalted add 1/2 tsp. salt esp. if making a savory puff or add 2 tsp. of sugar if a sweet puff)
heat to rolling boil, turn heat down, add 1 c. flour. stir until makes a dough ball. remove from heat.
- 4 eggs. 1 at a time. stirring to incorporate well, between each egg.
Now you can add dough to a ziploc bag, and cut corner off, or a pastry bag if you have one.
Myself, I just drop dough by tbsp. full onto an ungreased cookie sheet.
( note you can also shape dough into a long john form, and make long johns if you wish.)
- bake in a 400 degree preheated oven for 30-40 minutes. With choux dough it is more important to check color etc. than exact time match. if you take it out too soon, your puffs will fall. I usually bake mine right around 40 minutes, until a nice deep golden brown.
- let cool. cut tops off and fill with :
I added chocolate pudding, but you can do choc, vanilla, fruit jam. what have you. go crazy.
once filled, I shake confectioner's sugar thru my spider ( a very handy kitchen tool!)
oh so easy, even yummier and they have a nice little WOW factor. so much that I am thinking of whipping up an extra batch and taking to the annual Diesing Christmas Happy Hour. Yes we throw a happy hour bar over at Aunt Jules house before we head over to Gramma D's dinner, what can I say, we like to do things right ;) anyhooo;s
once done they look something like this :
You can also do savory cream puffs, I found a recipe for what looks to be a fabulous mushroom pate. oh yeah. will be whipping those up for me perty soon. yes sweets are for the hubz , savory is all me.
and with that I say enjoy and scoot my butt off to finish up some holiday knitting. why I leave it 'til the last moment I will never know!!